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Tube or bundt pan: Bake in a greased and floured 10 by 4 inch (18 cup capacity) tube, bundt or kugelhopf pan for 60 to 70 minutes. After the cake has cooled, sprinkle with confectioners' sugar and fill the center with fresh berries or glaze as desired.
Citrus cake: Add 2 tablespoons finely grated ornage rind and 1 tablespoon grated lemon rind to batter.
Buttermilk cake: Decrease baking powder to 2 teaspoons and add 1 teaspoon baking soda; substitute buttermilk for whole milk.
Spice cake: Substitute paced light brown sugar for the granulated sugar. Add 1 teaspoon each cinnamon, ginger and cocoa, ¾ teaspoon ground pepper and ⅛ teaspoon each allspice, cloves and nutmeg, sifting them with the flour mixture. Use the batter to make 24 cupcakes in greased muffin or egg-shaped tines. Frost if desired.
Baltimore Sun 4/12/95
Submitted By JULIE GLEITSMANN On 09-26-95
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