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How To make Old Fashioned Spice Cake1
1 cn (13 ounces) evaporated milk
1 1 tb Plus 1 ts Vinegar
2 1/2 c All-purpose flour*
1 c Granulated sugar
1 c Raisins, if desired
3/4 c Packed brown sugar
2/3 c Shortening
1 ts Baking soda
1 ts Baking powder
1 ts Salt
3/4 ts Ground cinnamon
3/4 ts Ground allspice
1/2 ts Ground cloves
1/2 ts Ground nutmeg
3 Eggs
CARAMEL FROSTING:
1 c Packed brown sugar
1/2 c Margarine or butter
Reserved evaporated milk -(about 1/3 cup) 2 c Powdered sugar
*if using self-rising flour omit Vinegar, baking soda, bakin And salt. Frost Old-Fashioned Spice Cake with Caramel Frosting. Mix 1-1/3 cups of the evaporated milk and the vinegar; reserve. (Reserve remaining evaporated milk for frosting.)Heat oven to 350 degrees. Grease and flour rectangular pan, 13 X 9 X 2 inches, or 2 round pans, 8 X 1-1/2 or 9 X 1-1/2 inches. Beat vinegar mixture and remaining ingredients except Caramel Frosting on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan(s).Bake rectangle about 45 minutes, 8-inch rounds 40 to 45 minutes, 9-inch rounds 35 to 40 minutes
or until wooden pick inserted in center comes out clean. Cool rectangle on wire rack. Cool layers 10 minutes; remove from pans and cool completely on wire rack. Frost rectangle or fill and frost layers with Caramel Frosting. Sprinkle with chopped nuts or ground nutmeg if desired. Store tightly covered. CARAMEL FROSTING Heat brown sugar, margarine and evaporated milk to boiling in 2-quart saucepan over medium heat, stirring constantly. Boil and stir 2 minutes; remove from heat. Cool about 10 minutes or until slightly thickened, stirring occasionally. Gradually stir in powdered sugar. If necessary, stir in 2 to 3 teaspoons water until frosting is smooth and of spreading consistency. 16 SERVINGS; 435 CALORIES PER SERVING..
How To make Old Fashioned Spice Cake1's Videos
Soaking the Dry Fruits | Super Moist Fruit Cake Recipe Part 1 | Holiday Favourites
With Christmas just about a month away, its time for us to soak the fruit for our super moist Fruit Cake recipe! These delicious dried fruits are soaked in alcohol and bring a ton of flavour to our Christmas Fruit Cake. Don't forget to tune in for next week's video to see it all come together!
Full Written Recipe -
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1935 Southern Coffee Cake Recipe - Sorghum Spice Cake Recipe - Old Cookbook Show
1935 Southern Coffee Cake Recipe - Sorghum Spice Cake Recipe - Glen And Friends Old Cookbook Show Today we do an old cookbook recipe from an old community cookbook published during the Great Depression. This Sorghum Cake - a Sorghum Spice cake uses sorghum syrup as a flavour ingredient. This community cookbook recipe from Michigan may have nothing to do with Southern Cooking other than this old cookbook recipe contains Sorghum.
Southern Coffee Cake
1 cup sugar
½ cup shortening (lard or butter)
1 egg
1 cup sorghum molasses
1 cup cold coffee
½ tsp nutmeg
3 cups flour (sifted)
½ teaspoon cloves and cinnamon
1 teaspoon soda
¼ teaspoon salt
1 cup raisins and nutmeats
Cream sugar and shortening. add egg and beat well. Add molasses and coffee. Add flour, nutmeg, cinnamon, cloves, soda and salt mixed and sifted together. Then the raisins and nutmeats. Bake in a moderate oven, 350 degrees.
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Cardamom Spice Cake and Whipped Coffee
Here's fabulous and tasty cardamom spice cake with wiped coffee. A nice weekend treatment with just love and happiness around you to enjoy.
Recipe for Cardamom Spice Cake
1 and 1/4 cup flour
1 teaspoon baking powder
1 teaspoon cardamom
1 teaspoon cinnamon
1/2 teaspoon salt
1/8 teaspoon clove, nutmeg, allspice
2 + 4 tbsp sugar
4 eggs separate white from yolk
2 teaspoon vanilla
1/4 cup coconut oil or melted butter
1/2 cup milk
1/4 cup/can condensed milk for added sweetness and richness.
Steps:
Prepare a baking pan lined with parchment paper or brushed with butter
Combine all dry ingredients and set aside
Whipped egg whites with 2 tbsp of sugar to firm Peak (should take about 5 to 7 minutes) Whipped egg yolk with 4 tablespoons of sugar until pale yellow and all sugar are dissolved Add vanilla and coconut oil/ melted butter and continue whipping until the ribbon consistency is form
Add condensed milk and mix as shown
Add dry ingredients along with the milk in three batches that is, 1/3 at a time
Now that you have the cake batter prepared, the egg white prepared and your baking pan Gently fold the whipped egg whites into the egg yolk batted as shown then pour the cake batter into the baking pan
Bake at 300 degrees Fahrenheit 40-55 minutes or check for doneness, enjoy1
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Butter Cake | Soft And Moist Butter Cake Recipe
Butter Cake | Soft And Moist Butter Cake Recipe | Cake Recipe
Ingredients:
All purpose flour - 1½cup (200g)
Butter(unsalted) - 1cup (225g)
Sugar - 1cup (200g)
Egg - 4
Milk - ¼cup (60ml)
Baking powder - 1tsp (4g)
Vanilla essence - 1tsp (5ml)
Salt - ¼tsp
Pan size 7
#spicyfoodz #buttercake #moistbuttercake #softbuttercake
Vanilla Cake Recipe | How To Make Vanilla Cake | Easy Vanilla Cake Recipe
Vanilla Cake Recipe | How To Make Vanilla Cake | Easy Vanilla Cake Recipe
Ingredients:
All purpose flour or maida - 1½cup
Egg - 3
Sugar - 1cup
Oil - ¾cup
Milk - ½cup
Baking powder - 2tsp
Vanilla essence - 1tsp
Salt - ¼tsp
Pan size - 20cm
#spicyfoodz #vanillacake #vanillacakerecipe #moistvanillacake #easyvanillacakerecipe
How to Make Easy RUM CAKE with CARAMEL BUTTER RUM GLAZE ~ perfect adult holiday desert
This super moist rum cake drenched and topped with a buttery caramel rum glaze will literally blow your mind.
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Ingredients Used
For the cake
1 box Duncan Hines yellow cake mix
1 pk (3.4oz) instant vanilla pudding mix
1/3 cup unsalted butter melted
1/3 cup vegetable oil (adds a lot of moisture)
1 tsp vanilla extract
1/2 tsp coconut extract
4 egg @ room temp
1/2 cup buttermilk @ room temp
1/2 cup dark rum
1/4 tsp All spice
For the caramel butter rum glaze
1/2 cup rum
1 stick (1/2 cup) salted butter
1 cup brown sugar (white will work too)
1 tsp vanilla extract
1/2 cup heavy whipping cream
Bake @350 F for 35-40 minutes or until a toothpick inserted comes out dry! Allow to cool down completely before glazing! Refrigerate overnight or let sit for at least 4-6 hours to absorb that good rum glaze! Serve with a cold dollop of more rum glaze! Mmmmm… Enjoy!
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