1928 AWARD WINNING GOLD CAKE
The orange extract is optional, but it makes an ice complement to the flavor of the cake. Another from my "Forgotten Recipes" cookbook. Sounds good!
Provided by BeccaB3c
Categories Dessert
Time 1h15m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 7
Steps:
- Sift your flour, and then measure, and then add the baking powder, and sift the flour and powder together three times.
- Cream the butter well; slowly add the sugar, and cream till the mixture is light and fluffy.
- Add the beaten egg yolks, mixing well.
- Alternated adding the flour mixture with the milk, a little at a time, beating well after each addition.
- When the batter is smooth, add the flavoring and beat well.
- Pour the finished batter into a well greased 8-inch square baking pan.
- Bake at 350 degrees for 50 to 60 minutes.
Nutrition Facts : Calories 238.6, Fat 9.4, SaturatedFat 5.6, Cholesterol 69.7, Sodium 155.1, Carbohydrate 35.6, Fiber 0.4, Sugar 16.8, Protein 3.1
GOLD CAKE
Steps:
- Preheat the oven to 350 degrees F. Grease 2 (9-inch) cake pans with shortening and set aside.
- Cream together the shortening and the sugar. Combine the flour, baking powder, and salt. Slowly alternate adding the egg yolks and milk with the dry ingredients and mix until well combined. Add the vanilla and mix well.
- Pour into the prepared pans, about 550 grams of batter for each cake. Bake for 18 to 20 minutes. Remove from oven and cool on a rack.
GOLD CAKE WITH EASY FUDGE FROSTING
This is probably the first cake I ever made that was from scratch and not out of a box. It is still one of my favorites today, and goes perfectly with a tall glass of milk.
Provided by JackieOhNo
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- For cake: In a bowl, cream butter until light. Gradually beat in sugar and vanilla. Beat in eggs, one at a time. Add salt and baking powder, mixing well.
- Add unsifted flour alternately with milk, beginning and ending with flour. Pour the satiny batter into a greased and floured 13x9x2-inch baking pan. Bake in a preheated 350-degree oven for 25 minutes, or until a cake tester comes out clean. Let cake cool in pan on rack. Frost.
- For frosting: In the upper half of a double boiler, over hot water, melt chocolate with butter. Stir in salt and vanilla. Remove from heat and blend in confectioner's sugar alternately with milk, beating smooth after each addition, until the consistency that will spread nicely. Spread over cooled cake.
NORWEGIAN GOLD CAKE
I grew up in a very Norwegian family. Both of my grandmothers made a version of this cake. I aquired this recipe when my grandma moved to a nursing home, and I was finally able to search through her secret recipes. We used to have it with coffee during our midmorning coffee break.
Provided by Girly_Girl_Lori
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Place soft butter and flour in bowl. Mix 5 minutes on low speed. Add eggs one at a time, and blend. Sift together the sugar, baking powder, and salt. Add gradually to creamed mixture. Add extract. Mix 2 minutes after all the sugar mixture has been added.
- Turn into ungrased and floured tube cake pan. Bake 1 hour at 325 degrees. When baked, let stand 5-10 minutes then invert to cool. Sprinkle with confectioner's sugar.
Nutrition Facts : Calories 303.5, Fat 17.6, SaturatedFat 10.4, Cholesterol 128.8, Sodium 271.6, Carbohydrate 33.1, Fiber 0.4, Sugar 22.4, Protein 4.2
AUTUMN GOLD CAKE.
found this recipe in a box of recipe clippings purchased at a church garage sale..have not tried it yet..but plan to this fall.
Provided by grandma2969
Categories Dessert
Time 50m
Yield 12
Number Of Ingredients 7
Steps:
- combine cake mix, pumpkin, sugar, water, eggs and pumpkin pie spice in large mixing bowl -- beat 4 minutes at medium speed, scraping bowl often.
- pour into greased and floured 13x9" baking pan --
- bake at 350* for 40-45 minutes.
- serve warm or cold with whipped topping -- .
Nutrition Facts : Calories 256.7, Fat 6.5, SaturatedFat 1.2, Cholesterol 47.4, Sodium 316.3, Carbohydrate 46.6, Fiber 0.7, Sugar 28.9, Protein 3.9
GOLD CAKE
This is a great yellow cake which uses up your leftover egg yolks, especially after making an angel food cake. Ice with white icing, coffee icing or chocolate icing.
Provided by Carol
Categories Desserts Cakes Yellow Cake Recipes
Yield 20
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans.
- Whisk together flour, baking powder, and salt in a small bowl.
- Cream butter and sugar together in a mixing bowl. Add egg yolks and vanilla; beat until fluffy. Add milk to butter mixture in 2 parts alternately with flour mixture in 3 parts, beginning and ending with flour mixture. Spread in prepared pans.
- Bake for about 25 to 30 minutes, or until an inserted wooden pick comes out clean.
Nutrition Facts : Calories 202.9 calories, Carbohydrate 24.4 g, Cholesterol 169 mg, Fat 10.4 g, Fiber 0.3 g, Protein 3.4 g, SaturatedFat 5.7 g, Sodium 165.8 mg, Sugar 15.5 g
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