ERIN FRENCH BUTTER CAKE RECIPE RECIPES

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FRENCH BUTTER CAKE RECIPE - FOOD.COM - FOOD.COM - RECIPES ...



French Butter Cake Recipe - Food.com - Food.com - Recipes ... image

I found this saved recipe while searching through a box of my old recipes. Have not made it yet--- sounds very rich & yummy. Posting here for safekeeping. (note: Not sure if the baking time is correct! If you make this recipe, please let me know what the proper baking time is, thank you kindly!).

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 1 cake

Number Of Ingredients 8

1 lb butter (or margarine)
6 egg yolks
4 cups all-purpose flour
1 teaspoon salt
1 1/2 cups sugar
1 tablespoon vanilla
1/4 cup orange liqueur (or rum)
1 egg, well beaten

Steps:

  • Heat oven to 350 degrees F.
  • Cream butter or margarine in bowl. Beat in egg yolks. Mix well.
  • Sift flour and salt onto board or into large bowl. Make a well in the center. Put sugar and egg-yolk mixture in well. Mix with flour gradually until blended.
  • Mix in vanilla and orange liqueur or rum. Knead dough well.
  • Turn into 9x9x2-inch pan. Spread evenly with spatula. Brush with beaten egg.
  • Bake 1 1/4 to 1 1/2 hours. Cool in pan. Cake keeps several weeks wrapped in foil.

Nutrition Facts : Calories 6640.7, FatContent 402.3, SaturatedFatContent 244.3, CholesterolContent 2158.1, SodiumContent 5696.3, CarbohydrateContent 687.1, FiberContent 13.5, SugarContent 303.4, ProteinContent 76.4

FRENCH BUTTER CAKES (MADELEINES) RECIPE | ALLRECIPES



French Butter Cakes (Madeleines) Recipe | Allrecipes image

Sponge cake cookie--in shell shaped molds.

Provided by Judy Farris

Categories     World Cuisine    European    French

Yield 1 dozen

Number Of Ingredients 8

2 eggs
¾ teaspoon vanilla extract
? teaspoon salt
? cup white sugar
½ cup all-purpose flour
1 tablespoon lemon zest
¼ cup butter
? cup granulated sugar for decoration

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Butter and flour 12 (3 inch) madeleine molds; set aside.
  • Melt butter and let cool to room temperature.
  • In a small mixing bowl, beat eggs, vanilla and salt at high speed until light.
  • Beating constantly, gradually add sugar; and continue beating at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, 5 to 10 minutes.
  • Sift flour into egg mixture 1/3 at a time, gently folding after each addition.
  • Add lemon zest and pour melted butter around edge of batter. Quickly but gently fold butter into batter. Spoon batter into molds; it will mound slightly above tops.
  • Bake 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.
  • Use the tip of the knife to loosen madeleines from pan; invert onto rack. Immediately sprinkle warm cookies with granulated sugar. Madeleines are best eaten the day they're baked. Leftover madeleines are wonderful when dunked into coffee or tea.
  • Variation: Chocolate Madeleines: Omit lemon zest. Increase sugar to 1/2 cup. Substitute 1/4 cup unsweetened cocoa powder for 2 tablespoons of the flour; sift into batter with flour.

Nutrition Facts : Calories 108.8 calories, CarbohydrateContent 15.3 g, CholesterolContent 41.2 mg, FatContent 4.7 g, FiberContent 0.2 g, ProteinContent 1.6 g, SaturatedFatContent 2.7 g, SodiumContent 63.3 mg, SugarContent 11.2 g

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