1 - 10 of 244 for english cake

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In a mixing bowl, cream butter and sugar. Beat in vanilla. Gradually add flour. Drop by heaping table- spoonfuls into greased muffin cups; flatten ...

Sift together flour, ... of the tea cakes; and set ... (available in 1 lb boxes). Use this mixture for dredging the Tea Cakes. Makes about 15 small cakes.

Cream shortening, eggs and sugar. Blend in other ingredients. Bake in bundt pan at 325 degrees for 1 1/2 hours.

Cream shortening and sugar. Add eggs one at a time. Mix well. Add extracts and salt. Sift flour again and add alternately with buttermilk. Mix soda ...

Cream butter and ... x 3 pan. Bake at 350°F for 45 minutes to 1 hour. Heat to boiling and pour over cake as soon as it leaves oven. Cool cake in pan.

Sift flour, baking ... Variations: Spiced Tea Cakes: Sift 1 ... 1 teaspoon favorite jelly to top of batter just before baking; jelly will drop into cake.

Mix flour and salt. Add sugar and rub in butter, add fruit. Beat the egg and add with the milk to make a soft dough. Knead lightly on a floured ...

Cream shortening and ... inserted into the center comes out clean. Do not overbake. If desired, glaze cake. Heat glaze ... until the sugar is dissolved.

Mix fruit and nuts with flour, cream butter and sugar. Add beaten eggs; blend. Add nuts, fruit and flour. Add flavoring; mix well. Grease wax paper ...

Mix and retain ... minutes or until cake is dry on ... 1/2 topping mix. Pour the remainder of the batter and top with the other half of topping mix. Bake.

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