Aunt Evelyns No Name Cake Recipes
AUNT EVELYN'S POUND CAKE
This recipe came from my Aunt Evelyn Small. She lived in the Wildwood Villas not to far from me. She loved to cook and bake and loved company. I know she would enjoy knowing that I shared this with everyone. She was originally from Tangier Island, Va.
Provided by Sadie Harmon Slotterback
Categories Cakes
Time 1h35m
Number Of Ingredients 7
Steps:
- 1. Gather all your ingredients together.
- 2. Mix everything together in mixer bowl. Beat everything together at once.
- 3. Pour into an ungreased 10" tube pan. Bake at 350o for 1 hour and 20 minutes or until cake tests done by inserting toothpick into center and it comes out clean. When you remove cake from oven do not try to remove cake immediately from pan. Wait at least 10 min. Then take a knife or spatula and go around cake to loosen it. Do the same for the middle of the cake using a smaller spatula or knife.
- 4. I don't usually ice this cake but you can or just sprinkle it with confectioners sugar. This cake is moist and delicious.
OSTAKAKA -- AUNT EVELYN (RENANDER--ANDERSON RECIPE
Provided by á-825
Number Of Ingredients 9
Steps:
- FOLLOW DIRECTIONS CLOSELY Dissolve rennet in small amount of warm water (takes quite a while) Warm milk to 90 deg to 100 deg. Mix flour in a little cold milk to make a thin paste. Add dissolved rennet to flour paste and stir in stir into warm milk. Stir slowly so flour does not settle to the bottom. When milk is beginning to clabber (thicken) stop stirring - let set for 2 hours. Cut through several times with long knife so whey will separatew from curds. Drain Put curds in large bowl and add eggs ( beaten), cream, sugar, and salt. stir into curds carefully. Bake in 9 x 13 and 8 x 8 pans at 400 deg for 10 min. Then at 375 deg for 50 minutes. Requires large pan to accommodate milk -- it is not cheap either.
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