EASY MADEIRA CAKE WITH A SUGAR CRUST TOPPING
Steps:
- Arrange a rack in the middle of the oven and heat to 325°F. Coat a 8x4-inch loaf pan with butter, then line the bottom and sides with a parchment paper sling.
- Place the flour, baking powder, and salt in a medium bowl and whisk to combine; set aside.
- Place the butter, 1 cup of the sugar, and lemon zest in a stand mixer fitted with the paddle attachment. Beat on medium speed until very pale and fluffy, 3 to 5 minutes, scraping down the sides of the bowl as needed; set aside.
- Add 1 of the eggs and a spoonful of the flour mixture into the butter mixture and beat to combine. Repeat with the remaining eggs, accompanying each egg with a spoonful of flour and beating thoroughly and scraping down the sides of the bowl with a rubber spatula between each addition.
- Add the lemon juice and remaining flour mixture, then beat to combine. You should end up with a stiff batter that holds its shape. Spoon the batter into the prepared pan. Use a spatula to push the batter down into all the corners, then smooth the top. Sprinkle the remaining 2 tablespoons sugar evenly over the cake.
- Bake until the cake is firm and golden-brown and a skewer inserted in the middle of the cake comes out clean, about 1 hour. Let cool completely in the pan on a wire rack before removing the cake from the pan.
Nutrition Facts : SaturatedFat 15.1 g, UnsaturatedFat 0.0 g, Carbohydrate 50.6 g, Sugar 22.9 g, ServingSize Serves 10, Protein 5.1 g, Fat 24.8 g, Calories 439 cal, Sodium 127.1 mg, Fiber 0.9 g, Cholesterol 0 mg
MOTHER-IN-LAW CAKE
Going through clipped recipes from the 80's...yes, I save things that long...I found this recipe. It is an unusual recipe, but I believe it is a good recipe. I haven't made it yet, but am posting it here for safe keeping. Perhaps it was given to a young bride! I searched this site and couldn't find any like it.
Provided by Debaylady
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Prehat oven to 350 degrees. Grease a 13 x 9 x 2" baking pan.
- In large mixing bowl, stir together flour, baking soda, salt, and sugar. Make a well in the center.
- Drain pineapple, pressing out lliquid with a spoon. Reserve 1/3 Celsius syrup.
- Add syrup, crushed pineapple, molasses, eggs and softened butter to flour mixture. Beat with a large spoon until well mixed.
- Pour batter into prepared pan; spread with spatula. Sprinnkle with walnuts and brown sugar.
- Bake about 40-45 minutes or until done.
- Remove to a cooling rack. Cut into 12 squares; serve with whipped cream if desired.
- There is a note that states the cake tastes even better made the day before.
Nutrition Facts : Calories 290.7, Fat 9.3, SaturatedFat 2.1, Cholesterol 40.3, Sodium 284.1, Carbohydrate 48.9, Fiber 1.6, Sugar 30, Protein 4.9
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