Have you a Recipe for Vanilla Cake Please?!
ThanksWww@FoodAQ@Com
Answers:
Vanilla Pound Cake
2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon McCormick? Ground Nutmeg
1 cup butter, softened
1 1/4 cups sugar
4 eggs
5 teaspoons McCormick? Vanilla Blend
1!. Heat oven to 325°F!. Mix flour, baking powder, salt, and nutmeg; set aside!.
2!. Cream butter and sugar on medium speed 5 minutes!. Beat in eggs, one at a time!. Blend in half of flour mixture!. Mix in vanilla and remaining flour!.
3!. Pour batter into greased and floured 9x5x3-inch loaf pan!. Bake 65 minutes or until toothpick inserted in center comes out clean!. Remove from pan!. Cool!.
Double Vanilla Poundcake with Vanilla Glaze
Poundcake is an “old faithful” in my repertoire!. It keeps well, makes a lovely gift, can be dressed up or down, and if it grows stale, it’s perfect for Bread Pudding or Triffle!. I’ve paired it here with Crème Anglaise!. You can pour the custard over slices of cake for a triple vanilla wonder!.
Ingredients:
1 large vanilla bean, split or cut into pieces
1 cup milk, room temperature
4 cups flour, sifted
1 tablespoon baking powder
1/2 teaspoon salt (if using salted butter, delete)
2 cups unsalted butter, softened to room temperature
2-1/2 cups vanilla sugar
6 jumbo eggs, room temperature
1 tablespoon pure vanilla extract
Preparation:
Preheat oven to 350 degrees!.
Pour milk into a saucepan, add the vanilla bean and scald the milk!. Let mixture cool to room temperature!. Remove vanilla bean, rinse it off, and set aside!.
Resift the flour with the baking powder and the salt onto a sheet of waxed paper; set aside!.
In a large bowl, cream the butter with an electric mixer on moderately high speed until light, about 3 minutes!.
Add the vanilla sugar in two portions, beating thoroughly after each portion is added!. Beat in eggs, one at a time, periodically scraping down the sides of the bowl to ensure an even mixture!. Blend in vanilla extract!.
On low speed, add the sifted dry ingredients alternately with the milk, beginning and ending with the dry ingredients!.
Pour and scrape the batter into a lightly buttered, floured 10-inch tube pan, a large square baking pan or three loaf pans!. Bake the cake on the lowest rack of the oven for about 1 hour, or until a toothpick inserted into the cake emerges clean and dry!.
Cool the cake in the pan on a rack for 10 minutes!. Prick holes all over the top of the cake with a thin knife or toothpick and slowly spoon glaze over the cake, allowing the syrup to absorb into the cake!.
Vanilla Glaze
Ingredients:
1 cup sugar
1 cup water
1 tablespoon pure vanilla extract
Preparation:
Place sugar and water in a small saucepan, add in the reserved vanilla bean, and bring to a boil!. Reduce heat and simmer for 10 minutes, or until syrup begins to thicken!.
VANILLA TEA TIME CAKE
Prep time: 20 minutes
Bake time: 90-100 minutes
Serves 10-12
1 cup Butter Flavor Crisco all-vegetable shortening or 1 Butter Flavor Crisco stick
2 cups sugar
6 eggs
1 package (12 ounces) vanilla wafers, ground to a coarse meal
1/2 cup milk
1 cup sweetened, flaked coconut
1 cup ground pecans
Preheat oven to 300oF!.
Cream Butter Flavor Crisco and sugar!.
Add eggs one at a time, beating well after each addition!.
Add vanilla wafers and milk!. Mix until blended!. Add remaining ingredients and mix well!.
Spray Bundt pan thoroughly with Crisco No Stick Cooking Spray!. Lightly dust with flour!.
Pour batter into pan; bake for 90-100 minutes or until a toothpick inserted in the center comes out clean!. Cool in pan on rack for 10 minutes!.
Run a small sharp knife around the edge of the pan!. Invert Bundt pan to release cake and cool completely on rackWww@FoodAQ@Com
2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon McCormick? Ground Nutmeg
1 cup butter, softened
1 1/4 cups sugar
4 eggs
5 teaspoons McCormick? Vanilla Blend
1!. Heat oven to 325°F!. Mix flour, baking powder, salt, and nutmeg; set aside!.
2!. Cream butter and sugar on medium speed 5 minutes!. Beat in eggs, one at a time!. Blend in half of flour mixture!. Mix in vanilla and remaining flour!.
3!. Pour batter into greased and floured 9x5x3-inch loaf pan!. Bake 65 minutes or until toothpick inserted in center comes out clean!. Remove from pan!. Cool!.
Double Vanilla Poundcake with Vanilla Glaze
Poundcake is an “old faithful” in my repertoire!. It keeps well, makes a lovely gift, can be dressed up or down, and if it grows stale, it’s perfect for Bread Pudding or Triffle!. I’ve paired it here with Crème Anglaise!. You can pour the custard over slices of cake for a triple vanilla wonder!.
Ingredients:
1 large vanilla bean, split or cut into pieces
1 cup milk, room temperature
4 cups flour, sifted
1 tablespoon baking powder
1/2 teaspoon salt (if using salted butter, delete)
2 cups unsalted butter, softened to room temperature
2-1/2 cups vanilla sugar
6 jumbo eggs, room temperature
1 tablespoon pure vanilla extract
Preparation:
Preheat oven to 350 degrees!.
Pour milk into a saucepan, add the vanilla bean and scald the milk!. Let mixture cool to room temperature!. Remove vanilla bean, rinse it off, and set aside!.
Resift the flour with the baking powder and the salt onto a sheet of waxed paper; set aside!.
In a large bowl, cream the butter with an electric mixer on moderately high speed until light, about 3 minutes!.
Add the vanilla sugar in two portions, beating thoroughly after each portion is added!. Beat in eggs, one at a time, periodically scraping down the sides of the bowl to ensure an even mixture!. Blend in vanilla extract!.
On low speed, add the sifted dry ingredients alternately with the milk, beginning and ending with the dry ingredients!.
Pour and scrape the batter into a lightly buttered, floured 10-inch tube pan, a large square baking pan or three loaf pans!. Bake the cake on the lowest rack of the oven for about 1 hour, or until a toothpick inserted into the cake emerges clean and dry!.
Cool the cake in the pan on a rack for 10 minutes!. Prick holes all over the top of the cake with a thin knife or toothpick and slowly spoon glaze over the cake, allowing the syrup to absorb into the cake!.
Vanilla Glaze
Ingredients:
1 cup sugar
1 cup water
1 tablespoon pure vanilla extract
Preparation:
Place sugar and water in a small saucepan, add in the reserved vanilla bean, and bring to a boil!. Reduce heat and simmer for 10 minutes, or until syrup begins to thicken!.
VANILLA TEA TIME CAKE
Prep time: 20 minutes
Bake time: 90-100 minutes
Serves 10-12
1 cup Butter Flavor Crisco all-vegetable shortening or 1 Butter Flavor Crisco stick
2 cups sugar
6 eggs
1 package (12 ounces) vanilla wafers, ground to a coarse meal
1/2 cup milk
1 cup sweetened, flaked coconut
1 cup ground pecans
Preheat oven to 300oF!.
Cream Butter Flavor Crisco and sugar!.
Add eggs one at a time, beating well after each addition!.
Add vanilla wafers and milk!. Mix until blended!. Add remaining ingredients and mix well!.
Spray Bundt pan thoroughly with Crisco No Stick Cooking Spray!. Lightly dust with flour!.
Pour batter into pan; bake for 90-100 minutes or until a toothpick inserted in the center comes out clean!. Cool in pan on rack for 10 minutes!.
Run a small sharp knife around the edge of the pan!. Invert Bundt pan to release cake and cool completely on rackWww@FoodAQ@Com
Ingredients
* 2 cups (500 mL) sugar
* 4 eggs
* 2-1/2 cups (625 mL) all-purpose flour
* 1 cup (250 mL) milk
* 3/4 cup (175 mL) vegetable oil
* 2-1/4 teaspoons (11 mL) baking powder
* 1 teaspoon (5 mL) vanilla
Cooking Instructions
1!. Preheat oven to 350 degrees F (180 degrees C)!. Line two 9-inch (23-cm) round cake pans or one 9x13-inch (23 x 33 cm) rectangular baking pan with parchment paper!. Grease the paper and the sides of the pan well!.
2!. In a large mixing bowl, with an electric mixer, beat sugar and eggs together until slightly thickened, about 1 minute!. Add flour, milk, oil, baking powder, and vanilla and beat for another minute, just until the batter is smooth and creamy!. Don't overbeat!. Pour batter into the prepared baking pan(s)!.
3!. Bake in preheated oven for 30 to 40 minutes or until the tops are golden and a toothpick poked into the center of the layer comes out clean!. (A single rectangular pan will take longer to bake than two round ones!.) Loosen the sides of the cake from the pan with a thin knife, then turn out onto a rack and peel off the paper!. Let cool completely before covering with frosting, if desired!.
Have fun!. You can also buy vanilla cake mix at the store and a type of frosting, unless you want to bake it all yourself:-) Enjoy!.!.!.Www@FoodAQ@Com
* 2 cups (500 mL) sugar
* 4 eggs
* 2-1/2 cups (625 mL) all-purpose flour
* 1 cup (250 mL) milk
* 3/4 cup (175 mL) vegetable oil
* 2-1/4 teaspoons (11 mL) baking powder
* 1 teaspoon (5 mL) vanilla
Cooking Instructions
1!. Preheat oven to 350 degrees F (180 degrees C)!. Line two 9-inch (23-cm) round cake pans or one 9x13-inch (23 x 33 cm) rectangular baking pan with parchment paper!. Grease the paper and the sides of the pan well!.
2!. In a large mixing bowl, with an electric mixer, beat sugar and eggs together until slightly thickened, about 1 minute!. Add flour, milk, oil, baking powder, and vanilla and beat for another minute, just until the batter is smooth and creamy!. Don't overbeat!. Pour batter into the prepared baking pan(s)!.
3!. Bake in preheated oven for 30 to 40 minutes or until the tops are golden and a toothpick poked into the center of the layer comes out clean!. (A single rectangular pan will take longer to bake than two round ones!.) Loosen the sides of the cake from the pan with a thin knife, then turn out onto a rack and peel off the paper!. Let cool completely before covering with frosting, if desired!.
Have fun!. You can also buy vanilla cake mix at the store and a type of frosting, unless you want to bake it all yourself:-) Enjoy!.!.!.Www@FoodAQ@Com
VANILLA CAKE
INGREDIENTS
1 1/2 cup(s) sifted cake flour
1 1/2 teaspoon(s) baking powder
1/4 teaspoon(s) salt
1/2 cup(s) (1 stick) unsalted butter, softened
1 cup(s) sugar
2 large eggs, room temperature
1/2 teaspoon(s) vanilla extract
1/2 cup(s) whole milk
DIRECTIONSHeat the oven to 400 degrees F!. Lightly coat an 8-inch cake pan with butter and dust with all-purpose flour!. Sift the cake flour, baking powder, and salt into a large mixing bowl!.
Beat in the butter one heaping 1/4 teaspoonful at a time, using an electric mixer set on low speed, until the mixture resembles coarse sand!. Beat in the sugar a tablespoon at a time, until the mixture resembles fine damp sand!. Beat in the eggs one at a time!. Add the vanilla and milk, and beat on medium-high, just until blended!. Do not overbeat!.
Pour into the prepared pan and bake until a wooden skewer inserted in the center comes out clean — 30 to 35 minutes!. Cool cake in the pan on a wire rack for 5 minutes!.
Un-mold and cool completely!.Www@FoodAQ@Com
INGREDIENTS
1 1/2 cup(s) sifted cake flour
1 1/2 teaspoon(s) baking powder
1/4 teaspoon(s) salt
1/2 cup(s) (1 stick) unsalted butter, softened
1 cup(s) sugar
2 large eggs, room temperature
1/2 teaspoon(s) vanilla extract
1/2 cup(s) whole milk
DIRECTIONSHeat the oven to 400 degrees F!. Lightly coat an 8-inch cake pan with butter and dust with all-purpose flour!. Sift the cake flour, baking powder, and salt into a large mixing bowl!.
Beat in the butter one heaping 1/4 teaspoonful at a time, using an electric mixer set on low speed, until the mixture resembles coarse sand!. Beat in the sugar a tablespoon at a time, until the mixture resembles fine damp sand!. Beat in the eggs one at a time!. Add the vanilla and milk, and beat on medium-high, just until blended!. Do not overbeat!.
Pour into the prepared pan and bake until a wooden skewer inserted in the center comes out clean — 30 to 35 minutes!. Cool cake in the pan on a wire rack for 5 minutes!.
Un-mold and cool completely!.Www@FoodAQ@Com
8 c!. (2 lbs!.) sifted flour
2 c!. Cannet white shortening
5 c!. sugar
1/4 c!. baking powder
4 tsp!. salt
Into extremely large bowl turn half of the flour, add shortening, remaining flour, sugar, baking powder and salt!. With a pastry blender cut in shortening until it is in fine particles and mixture looks crumbly!. Store in airtight container in refrigerator up to 6 months!. Makes 15 cups!. (If self-rising flour is used, omit baking powder and salt!.)Www@FoodAQ@Com
2 c!. Cannet white shortening
5 c!. sugar
1/4 c!. baking powder
4 tsp!. salt
Into extremely large bowl turn half of the flour, add shortening, remaining flour, sugar, baking powder and salt!. With a pastry blender cut in shortening until it is in fine particles and mixture looks crumbly!. Store in airtight container in refrigerator up to 6 months!. Makes 15 cups!. (If self-rising flour is used, omit baking powder and salt!.)Www@FoodAQ@Com