BUTTERMILK CAKE
This is my favorite cake, and it is an old family recipe. The citrus glaze makes this cake moist and delicious.
Provided by puppitypup
Categories Dessert
Time 1h20m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees.
- Grease and flour a tube cake pan. The one I use has a removable bottom and a very large center hole.
- Sift dry ingredients together.
- Cream shortening and sugar. Add eggs one at a time. Mix until just incorporated.
- Mix in dry ingredients until just incorporated.
- Stir lemon juice and lemon extract into the buttermilk. Mix into cake batter just until incorporated.
- Pour cake batter into the prepared tube cake pan, place pan on a half sheet covered with aluminum foil and bake for one hour.
- While cake is cooking, mix together glaze ingredients.
- When one hour is up, slowly pour glaze over cake and return cake to the oven for three more minutes.
- Remove cake from oven and let sit for eight minutes. Then remove from pan.
- Serve at room temperature. It's best prepared several hours or even a day ahead.
Nutrition Facts : Calories 493.7, Fat 19.1, SaturatedFat 5, Cholesterol 62.8, Sodium 259.4, Carbohydrate 76.4, Fiber 0.8, Sugar 54.6, Protein 5.7
BUTTERMILK GLAZE
Make and share this Buttermilk Glaze recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Dessert
Time 5m
Yield 1/3 cup (approx)
Number Of Ingredients 4
Steps:
- In a bowl combine the confectioners sugar with melted butter and vanilla.
- Whisk in 1 tablespoon buttermilk until smooth adding in more buttermilk for desired consistancy.
- Using a spoon drizzle on top of cake.
Nutrition Facts : Calories 1778.3, Fat 35.3, SaturatedFat 22.2, Cholesterol 93.4, Sodium 298, Carbohydrate 363.1, Sugar 357.1, Protein 1.9
BUTTERMILK-CHOCOLATE BUTTERCREAM FROSTING
Perfect buttermilk-chocolate buttercream frosting to frost devil's food cake. Rich, buttery, and chocolaty with just a hint of almond, yummy. It took me a while to get this frosting right.
Provided by melis
Categories Desserts Frostings and Icings Chocolate
Time 10m
Yield 20
Number Of Ingredients 7
Steps:
- Cream butter in a large bowl with an electric mixer. Mix in 2 cups powdered sugar, cocoa powder, almond extract, vanilla extract, and salt. Add buttermilk in small amounts until well combined. Add remaining 2 cups powdered sugar.
Nutrition Facts : Calories 188.7 calories, Carbohydrate 26.8 g, Cholesterol 24.6 mg, Fat 9.7 g, Fiber 1 g, Protein 0.8 g, SaturatedFat 6.1 g, Sodium 20.9 mg, Sugar 24.8 g
BUTTERMILK DOUGHNUTS
Cake-like buttermilk doughnuts are fried and topped with an optional vanilla sugar glaze. Decorate with nuts or candy sprinkles, if desired.
Provided by krisyk
Categories Bread Quick Bread Recipes
Time 25m
Yield 36
Number Of Ingredients 15
Steps:
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Whisk buttermilk, white sugar, and eggs together in a bowl. Mix flour, baking soda, baking powder, salt, nutmeg, and cinnamon together in another bowl. Stir buttermilk mixture into flour mixture until combined; add butter and knead until a soft dough forms.
- Turn out dough onto a lightly floured work surface and roll to 1/4-inch thick. Cut dough into doughnut shapes using a 2 1/2-inch doughnut cutter.
- Beat confectioners' sugar, margarine, and vanilla extract together in a bowl until smooth. Gradually add milk, stirring constantly, until desired glaze-consistency is reached.
- Working in batches, cook doughnuts in hot oil until golden brown, about 1 minute per side. Transfer cooked doughnuts to a paper-towel lined plate to drain. Dip hot doughnuts into glaze to coat.
Nutrition Facts : Calories 171.9 calories, Carbohydrate 30 g, Cholesterol 17.7 mg, Fat 4.7 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 2 g, Sodium 188.7 mg, Sugar 16.6 g
BUTTERMILK GLAZED CARROT CAKE
It is the buttermilk glaze that sets this apart from ordinary Carrot cake. In one word, moreish....
Provided by MarieRynr
Categories Dessert
Time 45m
Yield 16 serving(s)
Number Of Ingredients 23
Steps:
- LIne three 9 inch cake pans with waxed paper and lightly grease and flour the wax paper.
- Mix the flour, soda, cinnamon and salt together.
- Combine the eggs, sugar, oil, buttermilk, and vanilla in a mixing bowl and beat until smooth.
- Add the dry ingredients gradually, mixing well after each addition. Fold in the carrots, pineapple, coconut and pecans.
- Spoon into prepared pans. Bake at 350*F for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean (don't remove from the pans yet).
- For the glaze, combine the sugar, butter, corn syrup, buttermilk and baking soda in a saucepan and mix well. Bring to a boil over medium high heat and boil for 4 minutes, stirring frequently. Remove from heat and stir in vanilla.
- Drizzle the glaze over the hot cake layers. Cool the layers in the pans on a wire rack for 15 minutes. Remove from the pans and finish cooling on the rack competely.
- For the frosting beat the butter and cream cheese at medium speed in a mixing bowl until light.
- Add the icing sugar and vanilla and beat until smooth. Spread between the layers and over the top and side of the cake.
HOMEMADE BUTTERMILK
Making homemade buttermilk is surprisingly easy. Use it in pancakes and cakes, as a marinade for fried chicken or for salad dressings
Provided by Good Food team
Time 5m
Yield Makes 250ml
Number Of Ingredients 2
Steps:
- Mix the milk and lemon juice in a jug. Leave at room temperature for 5-10 mins until the milk has thickened slightly. It won't thicken as much as traditional buttermilk, but it's a great substitute when making scones, soda bread or pancakes. Don't worry if the mixture looks curdled or has small white lumps in it, it will be fine once cooked.
Nutrition Facts : Calories 60 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Protein 3 grams protein, Sodium 0.1 milligram of sodium
CARROT CAKE WITH BUTTERMILK GLAZE
This is a delicious cake-it's so moist! It's great for taking to picnics in summertime, since it travels well. It also keeps for several days in the refrigerator.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 20 servings.
Number Of Ingredients 21
Steps:
- Sift together flour, soda, cinnamon and salt; set aside. Beat eggs in bowl until lemon-colored; beat in the sugar, oil, buttermilk and vanilla. Stir in flour mixture; stir in the pineapple, carrots, nuts and coconut. Pour into lightly greased 13x9-in. baking pan. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. , For frosting, combine all ingredients except vanilla in saucepan; bring to boil. Boil 5-6 minutes, until thick and syrupy; add vanilla. Poke holes in top of cake with toothpick or fork; pour glaze over top while cake is still warm. Serve warm or store in refrigerator.
Nutrition Facts :
BUTTERMILK BREAD
Make and share this Buttermilk Bread recipe from Food.com.
Provided by P48422
Categories Yeast Breads
Time 3h45m
Yield 2 loaves
Number Of Ingredients 8
Steps:
- Mix the yeast and water in the bowl of your mixer and let proof for 5-10 minutes.
- Meanwhile, heat the buttermilk and butter over low heat until the butter melts.
- The mixture will look badly curdled- don't worry, that's what happens when buttermilk is heated.
- It will be fine.
- Mix the salt, baking soda and sugar into 1 cup of the flour.
- Pour over the yeast, and mix until thoroughly combined.
- Put the bowl on your mixer with the dough hook attachment, add another cup of flour and mix until the flour is incorporated.
- Keep adding flour until the dough comes together and is no longer sticky.
- Then let the dough knead in the machine 5-10 minutes.
- Take out of the bowl and finish kneading by hand until the dough is smooth.
- Turn into a buttered bowl, cover with plastic wrap, then a towel, and then let it sit to rise until doubled.
- Punch down the dough, divide and shape into 2 loaves, then place in greased loaf pans.
- Set aside for the second rising.
- Heat the oven to 350 degrees F.
- Bake the loaves until done, about 30-45 minutes.
Nutrition Facts : Calories 1279.9, Fat 28.1, SaturatedFat 16.4, Cholesterol 70.9, Sodium 1589.5, Carbohydrate 217.6, Fiber 8.4, Sugar 25, Protein 36.6
FIG PRESERVE CAKE
Ok folks,run and grab those fig preserves that you have sitting in the cupboards and get to cooking,if you wait till Christmas to make this cake you will slap yourself because it is the best cake I have ever eaten,and you will think so too after you make it!!Got this recipe from mom who has been making it for years.
Provided by ngdarlen
Categories Dessert
Time 1h15m
Yield 1 10inch cake
Number Of Ingredients 18
Steps:
- Combine first 8 ingredients in a large mixing bowl;add oil and eggs,beating well at medium speed with electric mixer.
- Add buttermilk and vanilla,beating well.
- Stir in preserves and pecans or walnuts.
- Pour batter into a greased and floured 10 inch tube pan.
- Bake at 350 degrees for 1 hour or until wooden pick inserted in center comes out clean.
- Cool in pan 10 minutes;remove from pan and place on serving platter.
- Pour buttermilk glaze over cake while both are still warm.
- BUTTERMILK GLAZE.
- Melt 1 tablespoon real butter in saucepan over low heat,add the buttermilk and the powdered sugar and heat till dissolved,then add 1 teaspoon vanilla extract.
- If the glaze is to thin or thick add powdered sugar or more buttermilk accordingly till you get the consistency you like.
Nutrition Facts : Calories 6476.9, Fat 289.5, SaturatedFat 46.3, Cholesterol 600.8, Sodium 3176.8, Carbohydrate 920.7, Fiber 17.9, Sugar 651.6, Protein 61.5
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