Aunties Buttermilk Cake Food

INY'S PRUNE CAKE WITH BUTTERMILK ICING

Steps:

• For the cake: Preheat the oven to 300 degrees F and butter a 9- by 13-inch baking pan.
• Place the prunes in a small saucepan. Cover them with water. Bring to a low boil and cook until soft and mashable, about 8 minutes.
• Drain the water and mash the prunes on a plate. It's okay to leave little chunks behind. Set the prunes aside and make the cake.
• Sift together the flour, baking soda, allspice, cinnamon and nutmeg. Mmmm... smells like the holidays.
• In a separate bowl, mix together the oil, sugar, vanilla and eggs.
• Combine the wet and dry ingredients and splash in the buttermilk. Stir until just combined. The mixture will be slightly lumpy.
• Now throw in the mashed prunes. And if your honey walks in as you're completing this step, shield the bowl with your body and stir quickly. What he doesn't know won't hurt him.
• Pour into the prepared baking pan and bake for 35 to 40 minutes. Grandma Iny was adamant: do not over bake the cake. You want it to be nice and moist.
• When the cake has about 5 minutes left to bake, make the icing: Combine the sugar, buttermilk, butter, corn syrup, baking soda and vanilla in a medium saucepan. Stir to combine. Bring to a slow boil over medium-high heat. No need to stir. Continue boiling until the icing turns a light caramel color, 5 to 7 minutes. Important: The icing should be the color of caramel, but not yet firm and sticky. It needs to be pourable.
• Pull the cake out of the oven. Try not to faint, as it smells absolutely divine.
• While the cake is very warm, pour the icing evenly over the top. Work fast, as it will quickly start to soak into the cake.
• Spread the coat evenly ... then please, do yourself a favor: lick the spatula. It'll make you smile. Serve immediately, or feel free to let the cake sit on the counter for a while before serving. It only gets better with age.
• Helpful hint: serve without revealing the fact that the cake contains prunes.

BEATTY'S CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
• Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
• Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
• Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
• In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.

AUNTIE'S BUTTERMILK CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour 1- 13 x9 inch square cake pan.
• Cream shortening and sugar together and add 1 tablespoon buttermilk.
• Sift flour three times and add baking powder and salt.
• Combine 1 1/2 cups buttermilk with 1/2 teaspoon baking soda. Alternate adding buttermilk to shortening mixture with flour.
• Beat egg whites until stiff and fold into batter. Stir in the vanilla and almond extracts. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes. Once cool frost with frosting of your choice. If you want you can add orange extract to the frosting, about 1 teaspoon.

AUNT AVA'S BUTTERMILK SPICE CAKE

Steps:

• Preheat your oven to 350degrees*.
• Grease and flour a 9 x 13 pan or 2 8in. round cake pans.
• Measure all ingredients into a large mixing bowl.
• Blend for 30 seconds on low speed. Scrape sides of bowl down. Blend on high speed for 60 seconds, scraping bowl occassionally.
• Pour into prepared pans. Smack pans gently on counter to get rid of any air bubbles.
• Bake 9 x 13 for 45 minutes; 8 inch rounds for 30-40 minutes or until wooden toothpick or cake tester comes out clean. Frost cake with your favorite frosting**.
• Notes: *Many home ovens have widely varying oven temperatures. Buying an oven thermometer at your local discount store will cost you about $3 and guarantee you will have great success in your cake & other baking endeavors. Preheat your oven to 350 degrees and place the thermometer in the back of oven. After 5 minutes,check the thermometer and move it to the left side then the right side and then the front of your oven. Adjust your oven settings accordingly to how far off 350 degrees the temps are in your oven. Many of you will be surprised at just how far off a brand new oven can be. $3 is a small price to pay for successful baking. **When baking this cake in 8 inch rounds, I spread a thin layer of my cream cheese frosting on top of the first layer and then slice a couple of bananas on top of the frosting and then place the second layer on top and finish frosting the cake with the rest of the cream cheese frosting. When I bake it in x 13 pan, I like to toast coconut on a cookie sheet and after frosting the cooled cake with either my cream cheese frosting or my butter pecan frosting, I sprinkle the toasted coconut on top of the frosted cake. Either variation pleases my family and friends. Using your imagination you can customize this into your own family favorite.

AUNT TC'S LEMON-LIME SODA CAKE

Steps:

• For the cake: Preheat the oven to 325 degrees F. Generously grease and flour a fluted 10- to 12-cup Bundt pan.
• Beat the granulated sugar and butter together in a bowl with an electric mixer until creamy and smooth, about 2 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the flour 1 cup at a time, blending well after each addition, until the batter is smooth; stir in the lemon extract. Mix the lemon-lime soda into the batter and pour into the prepared pan. Bake until a toothpick inserted in the center of the cake comes out clean, about 1 hour 15 minutes.
• For the glaze: Beat the confectioners' sugar, milk, lemon-lime soda and extracts together in a bowl with an electric mixer on medium speed until the glaze is smooth.
• Pierce holes in the cake with a skewer. Pour 1/4 cup glaze over the cake. Flip the cake onto a serving plate to remove from the pan, then pour the remaining glaze on top. The cake can be served immediately, but tastes even better the longer it sits.

AUNTIE'S RED VELVET CAKE!

Steps:

• Preheat oven to 350 degrees.
• Mix sugar, shortening, salt, and baking soda in power mixer with whisk attachment.
• In seperate bowl measure out flour.
• In another bowl mix together eggs, buttermilk, vanilla and vinegar.
• Alternate pouring the flour and buttermilk mixture into the mixing bowl.
• Mix in the cocoa and the red food coloring. Do not over beat.
• Bake in 2 8" round pans for 25 minutes or until toothpick comes out clean.
• Mix all icing ingredients in electric mixer for 15 minutes. *You MUST mix for the full 15 minutes or you WILL be disappointed!
• After the cake is completely cool, layer it up and ice it!

MOM'S LEMON BUTTERMILK CAKE

Steps:

• Preheat oven to 325 degrees. Grease and flour a large tube pan (doesn't have to be the type with removable bottom).
• Cream together shortening and sugar, beat in eggs and lemon extract.
• Sift together flour, 1/2 tsp salt, baking soda, and baking powder; beat into creamed mixture.
• Stir in buttermilk.
• Bake at 325 degrees for 60 minutes.
• While cake is cooking, mix together glaze ingredients.
• After 60 minutes cooking time, remove cake from oven. Immediately pour glaze over top of cake and return to oven for 3 minutes.
• Cool for 8 minutes, then remove from pan by inverting onto a platter.
• Fully cool before slicing. Best prepared several hours ahead (or even a day ahead), then served at room temperature.

AUNTIE BARB'S MOIST CHOCOLATE CAKE

Steps:

• In a bowl combine the sugar and margarine well and then add the buttermilk, vinegar, vanilla and eggs.
• Using a 2 cup measuring cup put the cocoa in and pour the boiling water overtop and mix well.
• Add this to the above mixture.
• Combine the flour and baking soda and add to the cocoa mixture.
• The batter will be thin.
• Pour the batter into a greased and floured 9 x 13 pan.
• Bake a 350 for 30-40 minutes or when tooth pick inserted comes out clean.