How To make Buttermilk Pound Cake(Ew)
2 cn (16 oz) pear halves in light
-syrup, drained 2 tb Butter
2 tb Vegetable oil, preferably
-canola oil 3 1/2 c Sifted cake flour
1 t Salt
1 t Baking powder
1/2 ts Baking soda
1 3/4 c Sugar
1 c Buttermilk
1 tb Pure vanilla extract
1 tb Grated lemon zest
2 Large eggs, separated
2 Large egg whites
In a food processor or blender, puree pears. Transfer to a medium-sized saucepan and cook over medium-low heat, stirring almost constantly, until reduced to 1 cup, 10 to 15 minutes. (Adjust heat as necessary to maintain a gentle simmer). Transfer to a large bowl and let cool completely. Preheat oven to 350 degrees F. Lightly oil a 10-inch tube pan or coat with nonstick cooking spray. Dust with flour, shaking out excess. In a small saucepan, melt butter over medium heat. Cook, swirling the pan, until the butter turns a light, nutty brown, about 60 seconds. Pour into a small bowl, stir in oil and set aside. Sift cake flour, salt, baking powder and baking soda into a medium-sized bowl and set aside. Add 1 1/2 cups of the suger, buttermilk, vanilla, lemon zest, egg yolks and the butter-oil mixture to the reserved pear puree and whisk until smooth. In a clean mixing bowl and with clean beaters, beat the 4 egg whites until soft peaks form. While continuing to beat, slowly add the remaining 1/4 cup sugar and beat until stiff, but not dry, peaks form. With a rubber spatula, gently fold the dry ingredients into the pear puree mixture alternately with the beaten whites, making three additions of the dry ingredients and two additions of the beaten whites. Turn the batter into the prepared pan. Bake for 40 to 45 minutes, or until a cake tester inserted in the
center comes out clean. Let cool in pan for 5 minutes, then turn out onto a rack to cool, right side up. Entered by: Diane Pahl (1:2410/120) Recipes from: Eating Well, The Magazine of Food and Health (tm) ISSN 1064-16399
How To make Buttermilk Pound Cake(Ew)'s Videos
Fruity Pebbles Sour Cream Pound Cake inspired by @CocoTeeTV #Bonnetbaking #FruityPeeblespoundcake
Heyyyy my Officials!! Shout out to @CocoTeeTV for the inspiration for this cake!
Fruity Pebbles Pound Cake:
3Sticks of butter
8 oz of sour cream
3cups sugar
6 eggs
3 cups of All purpose flour
1tbsp vanilla extract
1tbsp lemon extract
A cup of the cereal
Cream butter and sour cream together add sugar mix about 10 minutes. Add eggs one at a time. Add your extracts then mix in the flour. Mix well. Stir in the cereal. Bake on 325 for 1 hour and 15 minutes.
Glaze
Butter
Powdered sugar
Water and vanilla
Please check out our other Bonnet Baking videos????????????????
Baking a Fucking Kentucky Butter Cake Recipe From the 50's?? 60'??
My boyfriend's grandma had a stash of recipes that are decades old. I'm going to try to make one to see if it's good or not!!
How to make Carrot cake at Home
Carrot Cake/Muffins
Ingredients:
▪ 1 1/2 cups (300g) granulated white sugar
▪ 4 large eggs
▪ 1 cup (240 ml) sunflower, vegetable or canola oil (or other flavorless oil)
▪ 2 tsp pure vanilla extract
▪ 2 cups (260 grams) all-purpose flour
▪ 1 tsp baking soda
▪ 1 1/2 tsp baking powder
▪ 1 1/2 tsp ground cinnamon
▪ 1/2 tsp salt
▪ 340g raw carrots finely grated (about 2 1/2 cups)
▪ 1 cup (100g), walnuts or available nuts(Optional)
Method:
1. Preheat the oven to 180ºC. Grease the bottom of a suitable baking tray and line with a greaseproof paper.
2. In a bowl, mix the flour, baking soda, baking powder, salt and ground cinnamon whisk and set aside.
3. Break your eggs in a large bowl and whisk till foamy as you gradually add the sugar while whisking till pale in colour.
4. When thick and pale, add the oil in a steady flow while whisking. Add the Vanilla extract.
5. Add the flour mixture into the egg mixture and fold in the flour till fully mixed.
6. Add the grated carrots and mix. If using nuts or raisins, add them at this stage.
7. Pour the batter into the prepared tin and bake in the preheated oven for about 30 minutes or till cake has browned and knife inserted into cake comes out dry, If you want to make cup muffins, pour the cake batter ¾ way into the cup cake paper and bake for about 15 minutes.
8. Allow to cool slightly on the tray before transferring to a wire rack to cool completely.
9. Divide cake to desired sizes and sprinkle with icing sugar before serving(optional)
Super weicher Buttermilch-Zupfkuchen mit Quark und Himbeeren, ganz ohne Hefe / Süßer Zupfkuchen
***
español
Para la masa:
100 g de azúcar
8 g de azúcar de vainilla
1 pizca de sal
560 g de harina
8 g de levadura en polvo
100 ml de aceite de girasol
250 ml de suero de leche
1 huevo mediano
Para el llenado:
125 g de quark (40% de grasa)
50 gramos de azucar
125 g de frambuesas frescas
También:
10 g de azúcar
1 cucharadita de canela
Bandeja para hornear: 28 x 18 cm
***
français
Pour la pâte:
100 g de sucre
8 g de sucre vanillé
1 pincée de sel
560 g de farine
8 g de levure chimique
100 ml d'huile de tournesol
250 ml de babeurre
1 œuf de taille moyenne
Pour le remplissage:
125 g de fromage blanc (40% de matière grasse)
50 grammes de sucre
125 g de framboises fraîches
Également:
10 g de sucre
1 cuillère à café de cannelle
Plaque à pâtisserie: 28 x 18 cm
***
Ελληνικά
Για τη ζύμη:
100 g ζάχαρης
8 g ζάχαρη βανίλιας
1 πρέζα αλάτι
560 g αλεύρι
8 γρ. Μπέικιν πάουντερ
100 ml ηλιελαίου
250 ml βουτυρόγαλα
1 μεσαίου μεγέθους αυγό
Για την πλήρωση:
125 g κουάρκ (40% λίπος)
50 γραμμάρια ζάχαρης
125 γραμμάρια φρέσκα σμέουρα
Επίσης:
10 g ζάχαρης
1 κουταλάκι του γλυκού κανέλα
Τηγάνι ψησίματος: 28 x 18 cm
***
polski
Na ciasto:
100 g cukru
8 g cukru waniliowego
1 szczypta soli
560 g mąki
8 g proszku do pieczenia
100 ml oleju słonecznikowego
250 ml maślanki
1 średniej wielkości jajko
Na nadzienie:
125 g twarogu (40% tłuszczu)
50 gramów cukru
125 g świeżych malin
Również:
10 g cukru
1 łyżeczka cynamonu
Forma do pieczenia: 28 x 18 cm
***
العربية
لتحضير العجينة:
100 غرام من السكر
8 جرام سكر الفانيليا
رشة ملح
560 جرام دقيق
8 جرام بيكنج بودر
100 مل من زيت عباد الشمس
250 مل من اللبن
1 بيضة متوسطة الحجم
لملء:
125 جرام كوارك (40٪ دهن)
50 جرام سكر
125 جرام من توت العليق الطازج
بالإضافة إلى:
10 غرام سكر
1 ملعقة صغيرة قرفة
صينية الخبز: 28 × 18 سم
***
italiano
Per la pasta:
100 g di zucchero
8 g di zucchero vanigliato
1 pizzico di sale
560 g di farina
8 g di lievito per dolci
100 ml di olio di girasole
250 ml di latticello
1 uovo di medie dimensioni
Per il ripieno:
125 g di quark (40% di grassi)
50 grammi di zucchero
125 g di lamponi freschi
Anche:
10 g di zucchero
1 cucchiaino di cannella
Teglia da forno: 28 x 18 cm
***
português
Para a massa:
100 g de açucar
8 g de açúcar de baunilha
1 pitada de sal
560 g de farinha
8 g de fermento em pó
100 ml de óleo de girassol
250 ml de leitelho
1 ovo de tamanho médio
Para o recheio:
125 g de quark (40% de gordura)
50 gramas de açucar
125 g de framboesas frescas
Também:
10 g de açucar
1 colher de chá de canela
Assadeira: 28 x 18 cm
***
Română
Pentru aluat:
100 g zahăr
8 g zahăr vanilat
1 vârf de sare
560 g de făină
8 g praf de copt
100 ml ulei de floarea soarelui
250 ml zară
1 ou de dimensiuni medii
Pentru umplere:
125 g quark (40% grăsime)
50 de grame de zahăr
125 g zmeură proaspătă
De asemenea:
10 g zahăr
1 linguriță de scorțișoară
Tigaie de copt: 28 x 18 cm
***
עִברִית
לבצק:
100 גרם סוכר
8 גרם סוכר וניל
קורט מלח 1
560 גרם קמח
אבקת אפייה 8 גרם
100 מל שמן חמניות
250 מל חמאה
1 ביצה בינונית
למילוי:
125 גרם קווארק (40% שומן)
50 גרם סוכר
125 גרם פטל טרי
גַם:
10 גרם סוכר
כפית קינמון אחת
תבנית אפייה: 28 x 18 סמ
***
Український
Для тіста:
100 г цукру
8 г ванільного цукру
1 щіпка солі
560 г борошна
8 г розпушувача
100 мл соняшникової олії
250 мл пахта
1 яйце середнього розміру
Для наповнення:
125 г кварку (40% жиру)
50 грам цукру
125 г свіжої малини
Також:
10 г цукру
1 чайна ложка кориці
Сковорода: 28 х 18 см
***
Nederlands
Voor het deeg:
100 g suiker
8 g vanillesuiker
1 snufje zout
560 g bloem
8 g bakpoeder
100 ml zonnebloemolie
250 ml karnemelk
1 middelgroot ei
Voor de vulling:
125 g kwark (40% vet)
50 gram suiker
125 g verse frambozen
Ook:
10 g suiker
1 theelepel kaneel
Bakvorm: 28 x 18 cm
#Zupfkuchen #süßeszupfbrot #Buttermilchkuchen
Love & Best Dishes: Grammy Langley's Chocolate Cake Recipe | Eggless Cake Recipe
Grammy Langley's Chocolate Cake Recipe | Eggless Cake Recipe - Eddie shares one of his grandmother's old fashioned cake recipes, a decadent chocolate cake recipe for Father's Day!
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How to make Spiced Fruit Cake
This fruit cake is super moist and soft yet it doesn't have any alcohol like traditional fruit cakes. Another name for this kind of fruit cake is Boiled Fruit cake and this is coz the fruits together with spices are boiled first then allowed to cool down before adding the rest of the ingredients and folding until mixed. Next is just pour the batter into your pan and bake. If possible, try(key word here is try) to resist eating this cake right away, and although it doesn't need weeks to age, it does benefit from being stored, at least a day or two. Hope you enjoy it!
Ingredients:
1 cup (210 grams) sugar
1 cup (240 ml) water
1/4 cup (55 grams) butter/margarine
1 teaspoon (2 grams) ground cinnamon
1/2 teaspoon (1 gram) ground cloves
1 teaspoon (2 grams) ground ginger
1/2 teaspoon salt
2 cups (300 grams) seedless raisins
2 large eggs, lightly beaten
1 1/2 cups (195 grams) all-purpose flour
1 teaspoon (5 grams) baking soda
1 teaspoon pure vanilla extract
1 cup (150 grams) candied and chopped mixed peel