Western Homestead Old Fashioned Butter Cake Food

OLD FASHIONED BUTTER CAKE RECIPE - (3.9/5)

Steps:

• Preheat oven to 350˚F. Grease and flour two 8 inch x 2 inch baking pans and set aside. In a large mixing bowl sift together the flour, sugar, baking powder and salt. Add butter, milk, and vanilla. With a hand mixer, beat for 2 minutes, occasionally scraping down the sides of the bowl. Add eggs and beat for 2 minutes more. Pour batter into prepared pans, dividing equally between the pans. Bake 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven. Cool in the pans for 10 minutes and then turn cakes out onto a cooling rack to cool completely. Add your favorite frosting to the cake.

WESTERN HOMESTEAD OLD FASHIONED BUTTER CAKE

Steps:

• In mixing bowl, add 1 pound of butter or a combination of butter and margarine or butter and butter flavored Crisco to equal 1 pound.
• Mix on low speed until soft and blended.
• Add powdered sugar in one/third amounts, beating each one/third until all is mixed and fluffy.
• Then add one egg at a time. Beat one minute for each egg.
• Add vanilla extract.
• Mix.
• Preheat oven to 300°F.
• Spray Pam in a tube or angel food cake pan.
• Note: You can use butter or margarine also.
• Add flour, 1/4 cup to 1/2 cup at a time and mix on low speed until blended.
• Pour batter evenly in pan.
• Bake 1 1/2 hour in oven. High altitude, cook 5 to 10 minutes more.
• Turn over tube pan over plate. I guarantee this cake will fall right out on the plate. Serve warm or cool. This is a no fail cake. Do not open the oven door.

GRANDMA'S BUTTER CAKE

Steps:

• Preheat gas oven 350 degrees, electric 325 degrees. All ingredients should be room temperature. Grease and flour 2 (9-inch) round cake pans. Sift flour, add baking powder and salt. Set aside. On medium speed, cream butter and sugar, until light and fluffy. (Or 150 strokes by hand.) On medium speed, (or another 150 strokes) add 1 egg at a time. After 2 eggs add 2 tablespoons flour. Add flour mix alternating with the milk, ending with the flour. Add extracts. Place cake pan in middle of oven. Pans should not touch. Baking time approximately 35 minutes.
• In a hot cast-iron skillet or heavy saucepan melt butter and brown sugar together on high heat, stirring until sugar is thoroughly melted. Transfer into mixing bowl and, using mixer on low speed, starting and ending with confectioners' sugar; alternately add heavy cream with vanilla, beating until frosting becomes spreadable. Spread on cooled cake.;

SOUTHERN LIVING OLD FASHIONED BUTTER CAKE

Steps:

• Grease and flour 1 (12-inch), 1 (9-inch), and 1 (6-inch) round cakepan; set aside.
• Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating well after each addition.
• Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in extracts.
• Beat egg whites at high speed until stiff peaks form; fold into batter. Spoon 2 cups batter into 6-inch pan, 4 cups batter into 9-inch pan, and remaining batter into 12-inch pan.
• Bake at 325° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
• Wrap layers in plastic wrap to prevent drying; chill.
• NOTE: Layers may be wrapped in aluminum foil and frozen for up to 1 month. Unwrap and thaw at room temperature about 2 hours.
• Makes 1 (12-inch) layer, 1 (9-inch) layer, and 1 (6-inch) layer. Frost as desired. Add a fruit cream inbetween for added BAM!