Anyone have a recipe similar to Hot Oven Bakeries orange chiffon cake?
9 years ago
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- 9 years ago
- 9 years ago
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RECIPE: Wedding Cake Recipe
Comments (10)I used this recipe for a 25th anniversary cake. It was nice....moist..sliced nice and not all crumbs. ______________________________________________ 1-2-3-4 Cake 1 cup butter, softened 2 cups sugar 3 cups Swans Down Cake Flour, sifted 3 teaspoons baking powder 1/2 teaspoon salt 4 eggs 1 cup milk 1 teaspoon vanilla extract 1/2 teaspoon almond extract Preheat oven to 350 degrees F. Butter and flour three 9 inch cake pans. Make cake: In a mixing bowl cream butter and gradually add sugar, creaming until light and fluffy. Add eggs one at a time, beating well after each addition. In another bowl sift flour with baking powder and salt. Add flour mixture alternately with milk and flavorings to creamed mixture, beating after each addition until smooth. Pour batter into cake pans. Bake for 25 to 30 minutes. Cool in pans 10 minutes. Remove from pans and finish cooling on racks....See MoreLong forgotten about cake recipe: Wacky Cake
Comments (30)There are may versions of the Better Than Sex Cake.This recipe was given to me by an aunt. I made it once many years ago to take to work. It was a hit. 1 (18.5 oz) yellow cake mix 1 (1 lb 4 oz) can crushed pineapple 1 C sugar 1 ( oz) pkg vanilla pudding mix (not instant) 1 C whipping cream, whipped & sweetened flake coconut, lightly toasted Prepare cake mix according to directions on pkg. Pour into 13 x 9 pan and bake as directed. Cool. Combine pineapple & sugar & bring to a boil. Cool slightly. Poke holes into cooled cake with a fork. Pour pineapple mixture over the cake. Prepare pudding mix according to directions. Cool. Spread over pineapple & chill. Just before serving, cover with whipped cream & sprinkle with coconut....See MoreAuthentic 'Tea Cakes' from 60s-70s recipe?
Comments (92)My mother would buy the square Tea Cake from Amy's Bakery in Montebello, CA since I can remember. They still sell them. You can see the image of it on their website. Take the 60 fwy, exit Wilcox or Garfield Ave. Go south to Beverly Blvd. and Amy's Bakery is on the NW corner of Wilcox & Beverly. Make sure to grab a number as soon as you enter. Once when I worked in Lancaster, CA a rep came in and dropped off a pink box of little pink & yellow tea cakes in our lounge. I knew exactly what they were but no one else did but the box did not have a bakery name on it. They went for the other box of pastries and needless to say by the time the day was over I had eaten the entire box! (good for me) :) Last time I bought a tea cake from Amy's (in the 80's) I ate the whole cake before we got it home. (with my bare hands) No, I don't do that kind of stuff! It surprised me too! Yes, these cakes are that good. The cake from Amy's Bakery is like a 9x9 and has the light brown colored glaze/frosting on it. In my opinion, it's the best....See Moreanyone remember this old recipe: 'journey cake' ...
Comments (24)There are different types of journeys. The Martha's Vineyard Cook Book by King and Wexler gives this recipe used on whaling trips and long sea voyages as published in the Vineyard Gazette in an issue dated August 28, 1857. SEA VOYAGE GINGERBREAD "Sift two pounds of flour into a pan, and cut up in it a pound and a quarter of fresh butter; rub the butter well into the flour and then mix in a pint of West Indian molasses and a pound of best brown sugar. Beat eight eggs until very light. Stir in the eggs two glasses or a gill of brandy; add also to the egg a teacup of ground ginger and a tablespoon of powdered cinnamon, with a teaspoon of soda melted in a little warm water. Wet the flour, etc. with this mixture till it becomes a soft dough. Sprinkle a little flour on your paste board, and with a broad knife spread portions of the mixture thickly and smoothly upon it. The thickness must be equal all through; therefor spread it carefully and evenly, as the dough will be too soft to roll out. Then with the edge of a tumbler dipped in flour, cut it into round cakes. Have ready square pans, slightly buttered; lay the cakes in them sufficiently far apart to prevent their running into each other when baked. Set the pans into a brisk oven and bake the cakes well, seeing that they do not burn. These cakes will keep during a long voyage and are frequently carried to sea. Many persons find highly spiced gingerbread a preventative to seasickness."...See More- 9 years ago
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- 9 years agolast modified: 9 years ago
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