Blue Ribbon White Cake Food

BLUE RIBBON POUND CAKE

Steps:

• Sift together the flour, baking powder, salt and nutmeg and set aside.
• Cream butter until very light and fluffy, then add sugar gradually, creaming all the while. Add the eggs, one at a time, beating after each addition just enough to mix.
• Combine the milk and the flavoring (lemon, vanilla or lemon and vanilla). Add the sifted dry ingredients to the creamed mixture alternately with the milk, beginning and ending with the dry ingredients.
• Pour into a well-buttered-and-floured 10-inch tube pan, filling to within about 2 inches of the top. Bake in a 300 degree oven for about 1 hour and 20 minutes, or until cake just begins to pull from the sides of the pan and a finger pressed gently on the top of the cake leaves a print that vanishes slowly.
• Cool cake upright in the pan on a wire rack for 10 minutes, then turn out on the rack and cool to room temperature before cutting. Serve as is or garnish, if you like with a dusting of confectioners' sugar and a few red, ripe strawberries

BLUE RIBBON RED VELVET CAKE

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round pans with parchment; grease parchment. Beat the first 5 ingredients until well blended. In another bowl, whisk together flour, sugar, baking cocoa and baking soda; gradually beat into oil mixture., Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., Beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Using a long serrated knife, trim tops of cakes; set tops aside. Place 1 cake layer on a serving plate. Spread with 3/4 cup frosting. Top with remaining cake layer, bottom side up. Frost top and sides with remaining frosting., Break cake tops into pieces. Pulse in a food processor until fine crumbs form. Decorate cake with crumbs as desired.

BLUE-RIBBON APPLE CAKE

Steps:

• Adjust oven rack to center position and heat oven to 350 degrees. Lightly butter 9-inch cake pan.
• For the Apples: Place butter in large heavy-bottomed skillet over medium-high heat. Once butter has stopped foaming, add sugar and stir to combine. Continue to cook until sugar turns dark brown (it should look like dark brown sugar), about 2 minutes, swirling pan occasionally. Add salt and apples and fold with spatula to combine. Cook, stirring often, until apples have softened slightly and juices are thickened and syrupy, 5 to 7 minutes. Remove pan from heat and spoon apples into prepared cake pan.
• For the Cake:.
• In small bowl, whisk together 1/4 cup sour cream, egg, yolk, and vanilla until well combined.
• Place flour, sugar, baking powder, baking soda, and salt in large bowl. Use electric mixer on low speed for 15 seconds to blend. Add butter and remaining 1/4 cup sour cream and mix on low speed until dry ingredients are moistened, 1 to 2 minutes. Increase speed to medium and mix for 2 minutes. Add sour cream/egg mixture and beat on medium-high, scraping down sides of bowl, until batter is homogeneous and fluffy, about 1 minute.
• Spoon batter over apples and gently spread out to thin layer that covers apples. Bake until cake is dark golden brown, feels set, and cake tester comes out clean when inserted in center, 35 to 40 minutes. Transfer pan to wire rack and let cool for 5 minutes.
• Place serving plate over top of pan and invert. Let cake sit inverted for about 1 minute without tapping or shaking pan. Cake will slowly detach itself. Once cake is on platter, gently remove pan. Serve warm (not hot) or at room temperature.

GRANDMA'S PRIZED BLUE RIBBON FRUIT CAKE

Steps:

• Chop all the dried fruit and nuts. Place in a bowl and set aside.
• Cream the butter, sugar and honey.
• Mix the rum, orange juice and eggsin a bowl.
• Add the wet ingredients alternatley with the sifted dried ingredients. Stiring well after each addition.
• Add the fruit and nuts. Stir well to combine.
• Pour into two 9 inch round cake tins or one large 30xm square tin, greased and well lined up to the rim(s).
• Bake at 130oC for 4 hours, turning once.
• Cool in tin.

BLUE RIBBON BANANA CAKE WITH CREAMY NUT FILLING

Steps:

• Cream together sugar and shortening.
• Add eggs.
• Beat in mashed bananas.
• Sift dry ingredients; add to creamed mixture.
• Add buttermilk and vanilla.
• Stir in chopped nuts.
• Turn into 2 greased and floured 9 inch layer pans.
• Sprinkle 1/2 cup coconut on each layer.
• Bake in 375°F oven 25 to 30 minutes.
• Combine sugar flour butter and cream in saucepan cook until thickened stirring constantly.
• Add nuts vanilla and salt. Cool and put between cake layers.

BLUE RIBBON WHITE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease and line two 9-inch round cake pans with parchment paper.
• Then grease and flour the paper.
• Sift together the cornstarch, flour, baking powder and salt.
• Add the oil, milk, water and vanilla.
• Beat until it forms a very smooth batter.
• In a separate bowl beat the egg whites until frothy, add the cream of tartar and beat until stiff peaks form.
• Gradually add the sugar and beat until very well blended.
• Fold the egg whites into the batter.
• Pour batter into the prepared pans.
• Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.
• Let cool then frost with Orange Frosting.
• Cream the butter until light and fluffy.
• Add the orange zest and salt.
• Beat in the confectioners' sugar alternately with the orange and lemon juices.
• Continue to beat until light and fluffy.
• Use to frost cooled cake.