Shaker Old Fashioned Whipping Cream Nut Cake Recipes

Steps:

• Mix cream cheese, sour cream, sugar, and vanilla extract together in a bowl. Fold in whipped topping. Spread into graham cracker crust. Refrigerate for at least 30 minutes before serving.

Steps:

• FOR THE CAKE: In a bowl sift together the cake flour, baking powder, and salt. In large mixing bowl combine the eggs and cream; beat with rotary beater or electric mixer till well blended. Beat in sugar; continue beating till thickened (about 5 minutes). Stir in the flour mixture. Stir in the walnuts. Pour the batter into a greased and floured 9 x 9 x 2 inch baking pan. Bake at 350°F till the cake tests done, 25 to 30 minutes. Cool. Frost with Golden Butter Frosting.
• GOLDEN BUTTER FROSTING: In a small saucepan melt 1/4 cup butter; keep over low heat till butter is golden brown. (Watch carefully to prevent scorching.) Remove from heat. Place 2 cups sifted powdered sugar in a mixing bowl. Beat in the melted butter. Add 1/2 teaspoon vanilla. Blend in enough light cream to make frosting of spreading consistency. Quickly spread frosting on top of cooled cake.
• Heritage Cookbook BHG.

Steps:

• Preheat oven to 350°F.
• In a small bowl or container, mix together granulated sugar and ground cinnamon and set aside.
• In another small bowl mix together the walnuts, cherries and 2 tablespoons of flour to coat. This will prevent them from sinking to the bottom of the cake. Set aside.
• Cream together the sugar and margarine.
• Beat in vanilla and almond extracts and eggs, one at a time.
• Beat in sour cream and buttermilk.
• Sift together: flour, baking powder, baking soda and salt, and add to wet ingredients.
• Fold in the nuts and cherries.
• Spray the bundt pan heavily with Pam and sprinkle evenly with sugar/cinnamon mixture.
• Pour in the batter.
• Bake for 27 to 35 minutes on middle rack, until toothpick inserted in centre comes out clean.
• Cool 10 minutes in pans before removing to wire rack.

Steps:

• For the Cake: Cream together sugar and butter. Add eggs; beat on medium speed of mixer for 2 minutes. Mix dry ingredients together lightly with a fork. Add dry ingredients alternately with milk. Mix well. Stir in vanilla and nuts. Pour into a greased and floured 13x9-inch pan (or 2 8-inch round cake pans). Bake at 325 F for 45--50 minutes. Cool.
• For the Frosting: Make frosting by melting butter in a medium saucepan. Add brown sugar; boil 2 minutes. Add milk; bring to a boil. Remove from heat; cool to lukewarm. Beat in sugar and vanilla. (You may add 1/2 cup chopped hickory nuts if desired.) Frost the cake and decorate with reserved hickory nuts.

Steps:

• Preheat oven to 375 degrees with rack set in lower third of the oven. Spray a 10-cup fluted metal tube or Bundt pan with cooking spray with flour; set aside.
• In a medium bowl, whisk together flour, baking powder, and salt. Sift flour mixture and set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, whip cream on low, gradually increasing speed to medium-high as cream thickens, until stiff peaks form.
• In a medium bowl, whisk together eggs and vanilla. With the mixer on medium-high, gradually add egg mixture; beat until thickened (like mayonnaise) and well combined. Gradually add sugar, about 30 seconds.
• Remove the whisk attachment from the mixer. Using the whisk attachment, gently fold half the flour mixture into the cream mixture until flour is dissolved and well combined. Repeat process with remaining flour mixture. Transfer batter to prepared cake pan; run a small metal spatula or dull knife through batter to prevent large air bubbles from forming, avoiding bottom of the pan. Smooth surface evenly with a small metal spatula.
• Transfer pan to oven and bake until a cake tester inserted into cake comes out clean and springs back when lightly pressed with your finger, 25 to 35 minutes. Transfer cake pan to a wire rack and let cool 10 minutes; cake will begin to shrink from sides of pan.
• Spray a wire rack with nonstick cooking spray. Using a metal spatula, loosen top edges of cake and invert onto prepared wire rack. Let cool completely. Sprinkle with powdered sugar and serve with whipped cream, if desired.

Steps:

• Cream butter and sugar in mixer bowl until light and fluffy.
• Add the eggs, flour, and whipping cream-mix well.
• Stir in flavorings.
• Spoon into a greased and floured bundt pan.
• Bake at 325 degrees for about an hour or until cake tests done. Cool in the pan for several minutes.
• Invert onto a wire rack to cool completely.
• Garnish with powdered sugar, berry sauce, ice cream, or whatever strikes your fancy.
• It is also excellent "unadorned."