Tag Archives: cake

Lemon Buttermilk Pound Cake

My daughter, Carrie, called me from college one night at 11:30 pm asking what could she make with buttermilk. I told her “Nothing, throw it away!”, hung up the phone and went back to sleep. Later I asked her what she did with it–she made her favorite pound cake. Enjoy!

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Lemon Buttermilk Pound Cake

From According To Taste, Lufkin Service League, 1985, page 218
Course Dessert
Cuisine American
Keyword buttermilk, lemon, pound cake

Equipment

  • tube pan
  • electric mixer

Ingredients

  • 1/2 cup butter softened
  • 1 cup shortening
  • 2 1/2 cups sugar
  • 4 eggs
  • 1 tablespoon lemon extract
  • 1 teaspoon butter flavoring
  • 1 tablespoon boiling water
  • 31/2 cups flour
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 1 cup finely chopped pecans opt.
  • Glaze:
  • Juice of 2 lemons
  • 1/2 cup sugar
  • 1/2 teaspoon lemon extract

Instructions

  • Cream together the butter, shortening and sugar. Add the eggs one at a time, mixing well after each. Add the flavorings and water to the batter. Sift the flour and baking soda together and add add to the batter alternately with the buttermilk. Add optional pecans. Blend well. Pour into a greased and floured tube pan. Bake for 1 hour 15 minutes. While still hot, brush with glaze.
  • Glaze: In a saucepan, over medium heat bring the lemon juice and sugar to a boil until the sugar dissolves. Remove from heat and add lemon extract.

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    Italian Cream Cheese Cake, Carrot Cake and Cream Cheese Icing Recipe for both!

    By special request, I am posting the recipe for Carrot Cake—or was it Italian Cream Cheese Cake??? I cant remember, so you are getting both with the recipe for icing that is used on both.

    I changed my opinion of Cream Cheese Icing when I saw this recipe in Baking and Pastry Cookbook from The Culinary Institute of America. It seemed that my recipe was runny no matter how much powdered sugar was added. I realized that the large amount of cream cheese and butter made this recipe light and fluffy without a lot of sweetness from the powdered sugar. That’s when we started using this recipe at Stevens Catering.

    The recipe for Carrot Cake is large, but is well worth the effort. You can always bake 2 smaller cakes and freeze one. Butavan is a commercial flavoring that is no longer being marketed. It can be substituted with 1/2 vanilla and 1/2 butter flavoring. It is a good product and used in commercial cakes. If you would like to try something similar, I have put a link below. Enjoy!

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    Italian Cream Cake

    Carrie won 1st place at the Angelina Youth Fair with this recipe. She garnished it with fresh pansies!
    Course Dessert
    Cuisine American
    Keyword cake, coconut, cream cheese, pecans

    Equipment

    • 3 9" round pans
    • stand mixer

    Ingredients

    • 2 cups sugar
    • 1 teaspoon baking soda
    • 1 stick margarine/ butter
    • 1 cup buttermilk
    • 1/2 cup shortening
    • 2 cups coconut
    • 5 eggs
    • 1 cup pecans chopped
    • 2 cups flour
    • 1 teaspoon vanilla

    Cream Cheese Icing- from The Culinary Institute, Baking and Pastry Book, Page 422

    • 2 8 ounce packages cream cheese
    • 2 sticks butter
    • 8 ounces powdered sugar
    • 1 tablespoon vanilla

    Instructions

    • Cream sugar, butter, and shortening. Beat in egg yolks one at a time. Combine flour and soda. Add flour mixture and buttermilk alternately to creamed mixture .
    • In a separate bowl, beat egg whites until stiff. Fold egg whites and vanilla into batter. Stir in coconut and pecans. Bake in three layers at 350 degree F for 25 minutes.
    • Frost layers with Cream Cheese Icing.

    Notes

    Cream Cheese Icing
    • 2- 8 ounce pkg cream cheese
    • 1 lb. powdered sugar
    • 2 sticks butter
    • 1 tablespoon vanilla
    1. Blend the cream cheese in an electric mixer fitted with a paddle attachment on low speed until smooth.
    2. Add the butter, in stages, and blend well.  Add the confectioners’  sugar and blend on low speed until fully incorporated.  Beat on high speed until light and fluffy, about 5 minutes.  Blend in the vanilla.
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    Cap’s Carrot Cake

    Recipe from Earlene's Cakes http://www.earlenescakes.com
    Course Dessert
    Cuisine American
    Keyword cake, carrots, pineapple, toasted pecans

    Equipment

    • stand mixer
    • cake pans

    Ingredients

    • 4 cups sugar
    • 3 cups vegetable oil
    • 6 whole eggs
    • 4 cups flour
    • 2 cups cake flour
    • 4 teaspoons baking soda
    • 1 teaspoon salt
    • 1 tablespoon ground cinnamon
    • 4 cups carrots grated
    • 1 15 ounce can crushed pineapple with juice
    • 1 cup pecans chopped
    • 2 tablespoons Butavan can use half vanilla and half butter flavoring

    Instructions

    • Maximun for a 5 qt. mixing bowl.
    • Beat sugar, oil and eggs until thoroughly creamed.
    • Measure flours, soda, salt and cinnamon and mix together. Add to wet ingredients and mix thoroughly.
    • Add carrots, pineapple, pecan and flavoring. Mix well.
    • Fill pans 1/2 full. Makes 3- 10 inch layers.
    • Bake at 300 degrees F for 55 minutes for small cakes and up to 1 1/2 hour for large cakes.
    • Cool layers and frost with Cream Cheese Icing.

    Notes

    This is a large recipe but well worth the effort

    Note, this post includes affiliate links where I may get a small commission if you make a purchase, at no additional cost to you. The Carrot Cake calls for a 5 qt. mixer as shown below. Since I have burned up several mixers except the one made by Hobart, I look for Hobart Kitchen Aide Mixers at estate sales. Of course, I was using them everyday commercially. For home use this type will do fine. Thanks for your support.

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