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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Summer Spice Cake Recipe
Spice up your summer with this flavourful dessert.
Ingredients
Spice Cake:
1/2 cup (113 grams) Unsalted Butter, room temperature
1 1/4 cups (260 grams) Brown Sugar
2 Large Eggs, room temperature
1 cup (220 grams) Pumpkin Puree
1 tsp Vanilla Extract
2 cups (200 grams) Cake Flour, sifted
1/4 tsp Champion Baking Powder
1 tsp Baking Soda
1/4 tsp Salt
1/2 tsp INDI Ground Cinnamon
1/4 tsp INDI Ground Ginger
1/8 tsp INDI Ground Cloves
1/2 cup (120 ml) Buttermilk, room temperature (or add 1 tbsp Lemon Juice or Vinegar to 1 cup of Milk and let sit for 5 minutes)
Cream Cheese Frosting:
8 ounces (225 grams) Full Fat Cream Cheese, room temperature
1/4 cup (55 grams) Butter, room temperature
1 1/2 tbsp Cardamom Syrup
3 cups (350 grams) Champion Icing Sugar
Directions
Preheat the oven to 350°F or 180°C. Butter, or lightly spray with a non-stick vegetable spray, two 8 inch cake pans. Line the bottom of each pan with a round of parchment paper.
In the bowl of your electric mixer or with a hand mixer, beat the butter and sugar until light and fluffy (about 3 minutes). Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Add the pumpkin puree and vanilla extract and beat until incorporated, the batter will look curdled.
In a separate bowl, whisk together the flour, baking soda, Champion baking powder, salt, INDI ground cinnamon, INDI ginger powder and INDI ground cloves. Add the flour mixture and buttermilk alternately to the batter, in three additions.
Evenly divide the batter between your two pans. Bake for approximately 25 minutes, or until a toothpick inserted in the center of the cake just comes out clean. Cool on a wire rack for 10 minutes and then invert and remove the cakes from their pans. Cool completely before frosting.
Frosting: Place the cream cheese and butter in the bowl of your electric mixer, fitted with the paddle attachment (or use a hand mixer) and beat until smooth. Add the maple syrup and confectioner’s sugar and beat until light and creamy and of spreading consistency. Add more sugar or maple syrup if needed.
Assemble: Place one of the cake layers on your serving plate. Frost with a layer of icing. Place the second cake on top of the first layer and frost the top and sides of the cake. Garnish with whole or chopped nuts, if desired. Refrigerate and bring to room temperature before serving.
Butter Marble Cake | Marble Butter Cake Recipe | Kek Butter Marble
Butter Marble Cake | Marble Butter Cake Recipe | Kek Butter Marble
For this Butter Marble Cake Recipe, I used good quality butter as it gives a good taste and flavor for Butter Marble Cake. The butter must be soft enough at room temperature before creaming it with the sugar. I used salted butter for this marble cake recipe, and the cake would not be salty even though I used salted butter as the amount of salt in 250 gm of butter is very less. You may use unsalted butter too. Please watch the video till the end to get the tips and explanation on how to make a marble butter cake.
1 Cup = 250 ml
TSP = Teaspoon
TBSP = Tablespoon
Untuk resepi Kek Butter Marble ini, saya menggunakan mentega yang berkualiti (salted butter) 250 gram, kerana ia memberi rasa yang lebih sedap untuk Kek Butter Marble. Kalau nak ganti marjerin pun ok je..jadilah kek marble. Mentega mesti cukup lembut pada suhu bilik sebelum pukul dengan gula. Sila tonton video hingga akhir untuk mendapatkan tips dan penjelasan mengenai cara membuat Kek Butter Marble.
1 Cawan = 250 ml
SK = Sudu Kecil
SB = Sudu Besar
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Super Spongy Hot Milk Cake Recipe | Easy Hot Milk Cake | Yummy
WELCOME TO YUMMY
TODAY'S RECIPE IS Super Spongy Hot Milk Cake Recipe | Easy Hot Milk Cake | Yummy
INGREDIENTS:
2 eggs
Beat for 1 mins
Sugar 1/2 cup
Beat until foamy consistency
Oil 1/4 cup
All purpose flour 1 cup
Baking powder 1 tsp
Add gradually
Keep aside
Milk 1/2 cup
Butter 1 tbsp
Bring it to a boil
Turn off the flame
Vanilla 1 tsp
Mix well
Add hot milk into cake batter
Mix slowly
7 inch greased pan
Bake in preheated oven at 180c for 30-40 mins
NOTE: 1 CUP = 250 ML
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Betty's Harvest Time Applesauce Spice Cake
Betty demonstrates how to make her Moist and Flavorful Harvest Time Applesauce Spice Cake. It is baked in a 9-inch square pan, and can be cut into squares with no icing, or it can be frosted with your favorite frosting. I will be uploading a fabulous penuche icing for this cake tomorrow--stay tuned!
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Harvest Time Applesauce Spice Cake
1 stick butter or margarine
1 1/4 cup sugar
1 egg
1 1/2 cup self-rising flour (more flour later)
2/3 cup raisins
1/2 cup chopped pecans
1/4 cup flour (for dredging raisins and pecans)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 cup water
1 cup applesauce
In a large bowl, cream 1 stick butter or margarine and 1 1/4 cups sugar together. Add 1 egg, and beat well. Add 1/2 teaspoon each of cinnamon, allspice, ginger, and cloves to 1 1/2 cups self-rising flour. Mix well. Add to the beaten mixture, a little at a time, alternating with the water, until well blended. The mixture will be doughy at this point. Stir in 1 cup applesauce. Place 1/2 cup pecans, 2/3 cup raisins, and 1/4 cup flour to a medium-sized zip-lock plastic bag. Shake to coat the raisins and pecans with flour. Fold this mixture into your batter. Pour batter into a greased and floured 9-inch square baking pan. Bake at 350 degrees for 50 to 60 minutes, or until a toothpick inserted into the middle comes out clean. (Note: I placed a sheet of aluminum foil over the top of the pan when I placed it in the oven to keep it from over-browning. I removed it after 20 minutes; if you wait longer, the cake may rise and stick to the foil.) Cool the cake in the pan, and then remove to a serving plate. Cut into squares and serve on a nice serving dish. If you like this cake warm, stick a serving in the microwave for 10 to 15 seconds! Scrumptious!!!
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Vanilla mug cake in 1 minute
Vanilla mug cake in 1 minute / Mug Cake / Mug Cake recipe
#mugcake #vanillamugcake #spicebites
An easy microwave Vanilla Mug Cake is the fastest way to make dessert for one or two.This microwave cake is the perfect dessert, it take only 40-60 seconds for a super quick mug cake in a mug or microwave cake.
The taste is awesome and so delicious!
Spice Bites Blog - 106
Ingredients:
all purpose flour 4tbsp
milk 3tbsp
sugar 1tbsp
butter 1tbsp
baking powder 1/4tsp
vanilla essence 1/4tsp
pinch of salt
some Sprinkles
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