Aunt Evelyns No Name Cake Recipes

Steps:

• 1. Gather all your ingredients together.
• 2. Mix everything together in mixer bowl. Beat everything together at once.
• 3. Pour into an ungreased 10" tube pan. Bake at 350o for 1 hour and 20 minutes or until cake tests done by inserting toothpick into center and it comes out clean. When you remove cake from oven do not try to remove cake immediately from pan. Wait at least 10 min. Then take a knife or spatula and go around cake to loosen it. Do the same for the middle of the cake using a smaller spatula or knife.
• 4. I don't usually ice this cake but you can or just sprinkle it with confectioners sugar. This cake is moist and delicious.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Beat white sugar and 1 1/2 cups butter together in a bowl with an electric mixer until light and fluffy, about 10 minutes. Add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next.
• Sift flour, salt, and baking soda together in a bowl. Add 1/3 of the flour mixture to the butter mixture; mix well. Pour in 1/2 the buttermilk and beat until combined. Repeat adding the remaining flour mixture and buttermilk, beating well after each addition, and ending with the flour mixture. Stir lemon extract into batter. Pour batter into prepared tube pan.
• Reduce oven temperature to 325 degrees F (165 degrees C).
• Bake in the oven until a toothpick inserted into the center of the cake comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to a cake platter or plate.
• Beat confectioner's sugar, lemon juice, 2 tablespoons butter, and lemon zest together in a bowl until glaze is smooth. Pour about half the glaze over the cake; let cool. Pour remaining glaze over the cake.

Steps:

• FOLLOW DIRECTIONS CLOSELY Dissolve rennet in small amount of warm water (takes quite a while) Warm milk to 90 deg to 100 deg. Mix flour in a little cold milk to make a thin paste. Add dissolved rennet to flour paste and stir in stir into warm milk. Stir slowly so flour does not settle to the bottom. When milk is beginning to clabber (thicken) stop stirring - let set for 2 hours. Cut through several times with long knife so whey will separatew from curds. Drain Put curds in large bowl and add eggs ( beaten), cream, sugar, and salt. stir into curds carefully. Bake in 9 x 13 and 8 x 8 pans at 400 deg for 10 min. Then at 375 deg for 50 minutes. Requires large pan to accommodate milk -- it is not cheap either.