Time 2h Yield 16 Number Of Ingredients 7 Steps:
Do not preheat oven. Grease and flour a 10 inch tube pan. In a large bowl, cream together the margarine, shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour alternately with the milk. Pour batter into prepared pan. Place cake in cold oven, then set the temperature to 300 degrees F (150 degrees C). Bake for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Number Of Ingredients 7 Steps:
Spray a 10-inch tube pan with cooking spray. In a large bowl, beat butter and sugar with a mixer at medium-high speed until fluffy, 4 to 5 minutes, stopping occasionally to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another large bowl, whisk together flour and salt. Gradually add flour mixture to butter mixture alternately with cream, beginning and ending with flour mixture, beating just until combined after each addition. Spread batter into prepared pan, and place in cold oven. Set oven to 325°, and bake until a wooden pick inserted near center comes out clean, about 75 minutes. Let cool in pan for 20 minutes. Remove from pan, and let cool completely, top side up, on a wire rack. Store in an airtight container for up to 3 days.
Yield Serves 12 to 16 Number Of Ingredients 9 Steps:
Butter a 10-inch (25 cm) Bundt pan, making sure to get into all the crevices. Lightly dust the pan with flour, tapping the pan on the counter to shake out the excess. In a large bowl, whisk together the flour, baking powder, and salt. Set aside. In a large measuring cup or small bowl, mix together the milk and vanilla. In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream the butter on medium-high speed until very light and fluffy, about 3 minutes. Turn the speed down to low and gradually add the sugar. Then increase the speed to medium-high and continue beating for 2 to 3 minutes, until the mixture is very light and fluffy. Reduce the speed to low again and add the eggs one (50 g) at a time, beating well after each addition and scraping down the sides and bottom of the bowl with a rubber spatula as necessary. Add the flour mixture in thirds, alternating with the milk mixture, beginning and ending with the flour and scraping down the sides and bottom of the bowl as necessary. Remove the bowl from the mixer stand (if using) and, using the rubber spatula, incorporate any ingredients hiding at the bottom of the bowl, making sure the batter is completely mixed. Pour the batter into the prepared pan and spread evenly with a spatula. Place the pan on the middle rack of the cold oven and set the oven temperature to 325°F (165°C). Bake for 60 to 70 minutes, until the cake is golden on top; a cake tester inserted in the center should come out clean. Let the cake cool in the pan on a wire rack for 20 minutes, then invert it onto another rack, turn right side up, and let cool completely. Dust the cooled cake generously with confectioners’ sugar, if desired. The cake can be stored in an airtight container at room temperature for up to 5 days.
Time 2h Yield 10 servings Number Of Ingredients 6 Steps:
Do not preheat the oven. Grease and flour the bottom, sides and tube of a 9-inch tube cake pan. Cream the butter and sugar until smooth. Add the eggs, one at a time, mixing well after each addition, but do not overbeat. Set the mixer on slow speed and stir in the flour and cream alternately, beginning and ending with the flour. Add the vanilla and stir well. Pour the batter into the prepared pan and put the cake in a cold oven. Set the oven temperature to 325 degrees F. Begin timing now and bake the cake for 1 hour and 15 minutes. Test of doneness by inserting a toothpick in the center of the cake. The toothpick should be clean when it is removed. Cool in the pan for 30 minutes, then turn out onto a rack to continue cooling.
Yield 14 Number Of Ingredients 10 Steps:
Do not preheat the oven. Grease 10 inch tube pan and line bottom with wax paper or parchment paper. Sift together the flour, baking powder and salt. Set aside. In a large bowl, beat the butter, shortening, and sugar on low speed for 10 minutes. Add the eggs one at a time, blending well after each addition. Alternately add the flour mixture and milk, mixing well. Add the vanilla and lemon extracts. Pour batter into the prepared pan. Set the oven temperature to 350 degrees F (175 degrees C. Bake for 1 hour and 20 minutes, or until a toothpick inserted into the middle of cake comes out clean. Allow cake to cool in the pan for 1 hour. Remove to a cake rack and cool for at least 3 hours.
Time 2h5m Yield 1 cake Number Of Ingredients 8 Steps:
Cream butter, shortening, sugar and eggs for 10 minutes. Alternately add buttermilk and flour, beating well each time. Add extracts. Pour into greased and floured 10" tube pan and put into cold oven. Turn temperature to 300*. Bake 1 hour and 45 minutes or till cake tests done.
Number Of Ingredients 8 Steps:
- Adjust oven rack to lower-middle position. Grease and flour 16-cup tube pan. Combine flour, baking powder, and salt in bowl. Whisk milk and vanilla in measuring cup. 2. With electric mixer on medium speed, beat butter and sugar until fluffy, about 2 minutes. Beat in eggs, one at a time, until combined. Reduce speed to low and add flour mixture in 3 additions, alternating with 2 additions of milk mixture. Mix on low until smooth, about 30 seconds. Use rubber spatula to give batter final stir. 3. Pour batter into prepared pan and smooth top. Place cake in cold oven. Adjust oven temperature to 325 degrees and bake, without opening oven door, until cake is golden brown and toothpick inserted in center comes out clean, 65 to 80 minutes. 4. Cool cake in pan for 15 minutes, then turn out onto rack. Cool completely, about 2 hours. Serve. (Cooled cake can be stored in airtight container at room temperature for up to 2 days.)
Time 2h Yield 12 serving(s) Number Of Ingredients 7 Steps:
Cream together sugar and butter; add milk. Mix eggs in one at a time; add mace and vanilla. Gradually blend in flour. Pour into a buttered tube pan. Place cake in a cold oven. Turn oven to 325° and bake 1 hour, 45 minutes or until cake tests done.
