Spanish Butter Cake Food

25 CLASSIC SPANISH DESSERTS (+LECHE MERENGADA)

Steps:

• Simmer sugar, milk, cinnamon, and lemon zest in a saucepan for 5 minutes.
• Cool and strain the liquid.
• Fold the egg whites into the mixture and freeze.

SPANISH BUTTER CAKE

Steps:

• Preheat oven to 350 degrees F.
• FOR CAKE: Cream butter and sugar until smooth.
• Beat eggs in a separate bowl and add to mixture.
• Sift all dry ingredients together; flour, baking powder and spices.
• Add them to the creamed mixture, alternating with milk.
• Stir in water.
• Fold in pecans.
• Pour into a greased and floured 9X13-inch pan.
• Bake at 350 degrees F for 25-30 minutes or until cake tests done.
• Cool.
• Ice with 7-minute Carmel Icing.
• FOR ICING: Place first four ingredients in the top of a double boiler.
• Beat until well blended.
• Place ingredients over rapidly boiling water.
• Beat constantly with electric mixer for 7 minutes.
• Remove from double boiler and continue beating for 1 minute.
• Add vanilla.
• Beat until icing is or right consistency to spread.

TRES LECHES (MILK CAKE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
• Sift flour and baking powder together and set aside.
• Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.
• Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
• Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
• Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!

MAGDALENAS - SPANISH CAKES

Steps:

• Preheat the oven to 375 degrees Fahrenheit (200 degrees Centigrade). Measure 1/4 cup sugar into small bowl and set aside.
• Beat the eggs with 3/4 cup sugar until the mixture is light.
• In a small sauce pan, melt the butter on medium on the stove top. Or, melt it in the microwave. Make sure that the butter cools slightly and is not bubbling. As you continue to beat the egg mixture, slowly pour in the melted butter, making sure to mix thoroughly. Stir in the lemon zest, vanilla, and milk.
• Measure out the flour into a separate bowl. Add the baking powder to the flour and mix thoroughly.
• While stirring the egg mixture, add in the flour mixture. Continue to stir until all ingredients are mixed well. The batter will be very thick.
• Place paper liners in to cupcake pan. Use a large serving spoon to spoon batter into pan, filling each one half full. Batter will more than double in size when baked. Use a teaspoon to sprinkle each magdalena with a bit of the reserved sugar.
• Place pans on the middle shelf of the preheated oven for 18-20 minutes, until magdalenas have turned a golden color. Remove from oven and allow to cool for 5 minutes before taking out of the pan to cool further.

SPANISH BAR CAKE

Steps:

• Mix first 8 ingredients together in an electric mixer; mix well.
• Add next 3 ingredients.
• Raisins should be added last.
• Bake at 350°F in 9x13 inch pan for 30-35 minutes; tube pan 40-45 minutes.
• Cool thoroughly and frost if desired.
• For Frosting:Combine frosting ingredients in bowl.
• Beat well, adding more milk or confectioners' sugar to make it smooth and easy to spread.