Spanishlemoncake Recipes

Steps:

• Combine sugar and eggs.
• Add lemon rind, then oil.
• Fold in the flour alternatively with the milk.
• Bake in a 23cm round or similar size square cake tin at 180 degree celsius oven for about 40 minutes or until skewer comes out clean. (I usually make this in double quantity and bake it in a large rectangular pan about 30cm x 25cm.)
• Check after 40 minutes and see if it needs longer.

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.

Steps:

• Preheat the oven to 400 degrees F.
• In a large mixing bowl, cream the cheese, 1 tb of the butter and the sugar.
• Do not beat.
• Stir in the eggs, one at a time, beating well after each addition.
• Add the cinnamon, lemon rind, flour, and salt; blend well.
• Butter the pan with the remaining 2 tb of butter, using your fingers to spread the butter completely.
• Pour the mixture into the prepared pan and bake for 12 minutes at 400 degrees, then reduce the temperature to 350 degrees and bake for another 25 to 30 minutes.
• The knife should come out clean.
• Cool the cake to room temperature, then sprinkle with confectioners' sugar.

Steps:

• Prep:1hr › Cook:55min › Ready in:1hr55min Put the chopped oranges in a small saucepan, discarding any pips. Add 1 tbsp water, then cover and cook gently for 30 minutes or until the oranges are soft and excess liquid has evaporated. Leave to cool.
• Preheat the oven to 180ºC (350ºF, gas mark 4). Line the bottom and sides of a 23 cm (9 in) springform cake tin with baking parchment. Finely chop the oranges in a food processor or blender, or with a large knife. Put the egg whites in a large bowl and whisk until they form stiff peaks. Gradually whisk in half the caster sugar, then whisk for 1 minute. Using the same whisk, whisk the egg yolks with the remaining caster sugar in another bowl for 2-3 minutes or until pale and quite thick. Whisk in the finely chopped oranges, then carefully fold in the ground almonds.
• Stir in 3 spoonfuls of the whisked egg white to loosen the mixture, then gently fold in the remaining whites with a large metal spoon. Transfer the mixture to the prepared tin and level the top. Sprinkle with the flaked almonds.
• Bake for 50-55 minutes or until the cake is golden and a skewer inserted in the centre comes out clean. Check the cake after 20 minutes and again at 30 minutes, and cover lightly with foil if it is browning too quickly. Leave the cake to cool in the tin, then turn it out, peel away the lining paper and transfer to a serving plate. Dust with icing sugar before serving. The cake can be kept in an airtight tin for up to 2 days.

Steps:

• Cream butter and sugar together.
• Add egg; beat until light and fluffy.
• Sift together flour, spices, and baking powder and soda.
• Add to creamed mixture alternately with buttermilk, beating well after each addition.
• Stir in remaining ingredients.
• Turn into greased 8 inch square pan.
• Bake@ 350 degrees for 35 minutes.
• Cool in pan 5 minutes, then turn onto rack to cool thoroughly.
• Cut into 3 strips.
• Spread cream cheese frosting between layers and on top of cake.
• CREAM CHEESE FROSTING------------------------
• Beat cream cheese with lemon peel, lemon juice, vanilla, salt until light and fluffy.
• Beat in enough powdered sugar to make spreading consistency about 2 cups.
• Spanish Bar Cake#2--------------.
• Preheat oven to 350 degrees F (175degrees C).
• Lightly grease one 13x9 inch cake pan.
• Cook raisins and water for 10 minutes over medium heat.
• Stir in the shortening.
• Remove from heat and let mixture cool.
• Combine flour, salt, baking soda,ground cloves, ground nutmeg, ground cinnamon, ground allspice, and salt.
• Add flour mixture to the cooled raisin mixture and blend well.
• Stir in the beaten eggs.
• Add the chopped nuts (if desired).
• Pour batter into prepared pan.
• Bake at 350 degrees F (175degrees C) for 35 minutes.
• Makes 1-9x13 inch cake.