Buttermadeiracake Recipes

Steps:

• Grease lined tin with melted butter.
• Sift flour and baking powder into processor and add all remaining ingredients.
• Run machine for 20 counts.
• Scrape down sides.
• Run machine for a further 30 counts.
• Transfer to prepared tin and spread evenly with a spatula. Bake at 160° C for 1 1/2 hours.
• Leave in tin 15 minutes before turning onto a rack.
• VARIATIONS Seed cake = Add 2-3 tsp caraway seeds after scraping down the sides.
• Orange Cake = omit vanilla.
• Add 1 tsp orange peel.
• Lemon Cake = Add 1 tsp lemon peel.
• Chocolate Speckle Cake = Add 1 crushed Chocolate Flake Bar after scraping down sides.
• Raisin Cake = Add 3 oz raisins after scraping down sides.
• Spicy Cake = Add 2-3 tsp Mixed Spice with the other ingredients.

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.;

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking pan. Line bottom with parchment or wax paper, or dust lightly with flour.
• Sift together the flour, salt, and baking powder.
• Beat butter and white sugar until fluffy and light in color. Gradually add eggs, beating well after each addition; stir in vanilla. Add the sifted dry ingredients to the creamed mixture alternately with the milk. Stir until just blended (see Cook's Note for Blueberry Cake variation). Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for until cake springs back when lightly touched, about 30 minutes. Let cool in pan for 10 minutes before inverting onto wire rack to cool completely.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and line a round cake pan with parchment paper.
• Beat butter and sugar together in a bowl using an electric mixer until light and fluffy. Beat in eggs one at a time, beating well after each addition. Stir vanilla extract into creamed butter mixture.
• Sift flour and baking powder into creamed butter mixture and stir until batter is well mixed. Spoon batter into the prepared cake pan, smoothing the top with the back of a spoon.
• Bake in the center of the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour 15 minutes.
• Cool cake in the cake pan for 10 to 15 minutes before transferring to a wire rack to cool completely.

Steps:

• Preheat your oven to 350 degrees F. Grease and lightly flour three 8-inch round pans.
• Combine the buttermilk, eggs, vegetable oil and vanilla in a bowl or large measuring cup and whisk until smooth.
• Combine the sugar, cake flour, all-purpose flour, baking powder, baking soda and salt in the bowl of your stand mixer. Whisk to combine the dry ingredients.
• Place the mixer bowl on the mixer fitted with the paddle attachment. With the mixer on low, begin adding chunks of softened butter and continue blending until the mixture is sandy and no visible chunks of butter remain. Add 1/4 of the liquid ingredients to the dry ingredients and blend on low to combine. Raise the mixer to medium-high speed and beat for 2 minutes, scraping the bowl and beater halfway through beating. Add half of the remaining liquid ingredients to the bowl, blend on low to combine and then scrape the bowl. Add the remaining liquid ingredients and continue to blend on the lowest speed for 2 minutes.
• Divide the batter into the prepared pans and bake until a toothpick inserted into the center of the cakes comes out with a few most crumbs stuck to it, 25 to 30 minutes.
• Cool the layers in their pans for 15 minutes, then turn them onto a cooling rack and carefully wrap them in plastic wrap while they cool completely.

Steps:

• 1 Heat oven to 170C/150C fan/gas 3. Butter and line the base of a 900g loaf tin with greaseproof paper. Using an electric whisk, beat together the butter and sugar until light and creamy then beat in the eggs one at a time. Add the lemon zest and vanilla. Now beat in the flour and almonds until you have a thick batter. The batter should be loose enough that it falls off a wooden spoon, if it's too thick mix in a splash of milk.
• Tip the batter into the tin and smooth over the top. Bake for 55 mins - 1hr until a skewer inserted in the middle comes out clean. Remove from the oven then leave to cool for 15 mins then remove from the tin, peel away the paper and leave on a wire rack to cool completely before slicing. The loaf will keep in an airtight container for three days.

Steps:

• Preheat oven to 170ºC/150ºC Fan/gas mark 3/325ºF
• Cream the butter and sugar, and add the lemon zest and juice
• Add the eggs a couple at a time with half of the flour each time
• Transfer to a loaf tin (make sure you line and butter it)
• Sprinkle a tablespoon of caster sugar over the top before putting it in the oven to bake. Bake for 1hr 15mins or until cake tester comes out clean.

Steps:

• Preheat oven to 350 with rack in the middle of the oven. Butter cake pans and line the bottoms with wax paper or parchment paper cut to fit. Butter the paper. If making cupcakes, use paper liners or butter the cupcake pan.
• Beat the butter and sugar at medium speed with electric mixer until light and fluffy in a large mixing bowl. Beat in eggs one at a time. Scrape bowl and beaters to incorporate.
• Sift the flour with the baking powder and baking soda. Add one quarter of the dry mixture to the butter-egg mixture and then add the vanilla and a third of the buttermilk. Repeat beginning and ending with the flour mixture and scraping well after each addition.
• Pour the batter into the prepared pans and spread to the edges with a spatula. Bake 25 to 30 minutes or until a toothpick inserted into center comes out clean.
• Cool in pans of a rack for 5 minutes. Turn pans onto the rack, remove parchment paper or was paper and cool completely before frosting.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add alternately with buttermilk and beat well. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° until a toothpick inserted in the center comes out clean, about 70 minutes. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar if desired.