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Plain Cake

Plain Cake

Ingredients

2 cups flour

1 cup sugar

3 teaspoons baking powder

3 eggs

¾ cup butter or margarine

¾ cup milk

1 teaspoon vanilla

Method

1. Preheat oven at 350°.

2. Grease and flour a 10 inch round or square baking pan.

3. Sift flour with baking powder; set aside.

4. Cream sugar and butter.

5. Add eggs and vanilla.

6. Add flour mixture and milk, alternately.

7. Pour cake mixture in prepare baking pan.

8. Bake about 30 – 45 minutes or until done when a cake tester is inserted and comes out clean.

9. Cool on cooling wire rack for a few minutes (approximately 10 minutes) and remove from pan on cake dish. Continue to cool. Frost Optional

Plain Cake was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

https://drive.google.com/file/d/0B5WnHuJ90rZZc1Qwd3BPWUQ5LW8/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

https://drive.google.com/file/d/0B5WnHuJ90rZZdFdpWHhNOVZZbDA/view?usp=sharing

Banana Cupcakes

Banana Cupcakes

Ingredients

1 ¾ cups sifted cake flour or all purpose flour

¼ cup whole wheat flour

1 cup sugar

2 ½ teaspoons baking powder

1 teaspoon salt

1/3 cup shortening or butter

1 cup milk

1 egg

1 teaspoon vanilla extract

2 Bananas (mashed)

Method

1. Preheat oven to 350F. Grease well and flour two 8 by 1 ½ -inch layer-cake pans, or a 9-by-9-by1 3/4 –inch baking pan.

2. Into large bowl of electric mixer, sift flour with sugar, baking powder, and salt.

3. Add shortening and milk. At medium speed beat 2 minutes, occasionally scraping side of bowl and guiding mixture into beaters with rubber scraper.

4. Add bananas.

5. Add egg and vanilla; beat 2 minutes longer.

6. Pour batter into prepared pans; bake layers 25 to 30 minutes; square 30 to 35 minutes; or until surface springs back when gently pressed with fingertip.

7. Cool in pans 10 minutes. Remove from pans; cool thoroughly on wire racks. Fill and frost as desired.

Banana Cupcakes were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from McCall CookBook, the chapter on “One-Bowl Cakes”, page 123 an edition of between 1950 – 1960s

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

https://drive.google.com/file/d/0B5WnHuJ90rZZeDFkSkl1ZXEzZVU/view?usp=sharing

One-Egg Coffee Cake

One-Egg Coffee Cake

Ingredients

1 ¾ cups sifted cake flour or all purpose flour

¼ cup whole wheat flour

1 cup sugar

2 ½ teaspoons baking powder

1 teaspoon salt

1/3 cup shortening or butter

1 cup milk

1 egg

1 teaspoon vanilla extract

Optional : ¼ cup raisins

Optional: Sprinkle top of cake before going into oven with sugar.

Method

1. Preheat oven to 350F. Grease well and flour two 8 by 1 ½ -inch layer-cake pans, or a 9-by-9-by1 3/4 –inch baking pan.

2. Into large bowl of electric mixer, sift flour with sugar, baking powder, and salt.

3. Add shortening and milk. At medium speed beat 2 minutes, occasionally scraping side of bowl and guiding mixture into beaters with rubber scraper.

4. Add egg and vanilla; beat 2 minutes longer.

5. Pour batter into prepared pans; bake layers 25 to 30 minutes; square 30 to 35 minutes; or until surface springs back when gently pressed with fingertip.

6. Cool in pans 10 minutes. Remove from pans; cool thoroughly on wire racks. Fill and frost as desired.

One-Egg Coffee Cake was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from McCall CookBook, the chapter on “One-Bowl Cakes”, page 123 an edition of between 1950 – 1960s

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing