FARM CAKE RECIPE RECIPES

SIMPLE JAM CAKE, AN OLD FARM RECIPE | JUST A PINCH RECIPES

Simple Jam Cake, An Old Farm Recipe | Just A Pinch Recipes image

This recipe was a staple back on Aunt Evelyn and Uncle Ernie's farm in Michigan. She could whip this up for supper in no time, using fresh milk, eggs, and butter from the farm and the wonderful jam she made every year. My Grandma called this recipe One Two Three Four Cake.

Provided by Kathie Carr @kathiecc

Categories Cakes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 10

Number Of Ingredients 10

Ingredients

1 cup(s) butter, softened
2 cup(s) sugar
3 cup(s) flour
4 large eggs, beaten lightly
1 teaspoon(s) baking powder
1/2 teaspoon(s) salt
3/4 cup(s) milk
1 tablespoon(s) vanilla extract
- jam, strawberry, blackberry, or your favorite
- powdered sugar

Steps:

Position oven rack on lowest level of the oven and preheat to 350 degrees. Line a springform cake tin with baking parchment or waxed paper on the base and sides.
In a large bowl sift flour, baking powder and salt together. With an electric mixer cream butter and sugar until well mixed and very pale. Then slowly add the eggs ensuring that they are combined thoroughly.
Add vanilla to the milk. Fold flour then the milk in 3 lots in using broad strokes ensuring that it is well combined. Pour the batter into the springform tin and bake at 350 degrees for 10 minutes on the lowest rack. Then turn the heat down to 325 degrees and bake for an additional 40 minutes (or more depending on test) using a cake tester or a tooth pick to test for doneness. If it comes out clean then the cake is done.
Cool cake on wire rack. Remove from pan and cut into two layers with a long bread knife. Spread jam thickly on bottom layer. Use as much jam or as little as you prefer. Place top layer on cake and sprinkle powdered sugar on top of cake as thickly as you like.
CHEAT: Use a two layer yellow cake mix and spread jam in between layers. Sprinkle powdered sugar on top. Much quicker but not authentic. hehe :)

CRUZE FARM BUTTERMILK POUNDCAKE RECIPE - NYT COOKING

Cruze Farm Buttermilk Poundcake Recipe - NYT Cooking image

Strictly traditional poundcakes don’t include any leavening – just one pound each of eggs, sugar, flour, and butter – which explains why they are often leaden and crumbly. This recipe has a touch of baking soda and a shot of buttermilk, which work together to lighten the crumb and give it moisture and tang. It’s the perfect foil for summer berries and superb plain on its own. Buttermilk you can buy from local dairy farms may not be “real” buttermilk – which is the leftover liquid from churning cream into butter – but it will certainly be fresher and richer-tasting than supermarket brands.

Provided by Christine Muhlke

Total Time 1 hours 15 minutes

Yield Serves 10 to 12

Number Of Ingredients 13

Ingredients

3/4 cup butter, plus more for greasing the pan
3 1/2 cups sifted all-purpose flour, plus more for flouring the pan
1/2 teaspoon salt
1/2 teaspoon baking soda
2 1/2 cups granulated sugar
3/4 cup solid shortening
4 large eggs
2 teaspoons vanilla extract
1 cup cultured buttermilk (see note)
Juice of 1 lemon, strained
2/3 cup sifted confectioners' sugar
2 tablespoons lemon juice
1 teaspoon grated lemon zest

Steps:

Bring all the ingredients to room temperature. Preheat the oven to 300 degrees. Grease and flour a bundt pan, tapping out excess flour.
In a medium bowl, whisk together the flour, salt and baking soda. In another medium bowl, whisk the sugar to break up clumps.
In the bowl of a standing mixer fitted with a paddle attachment, cream the butter and shortening, stopping to scrape down the sides. Slowly drizzle in the sugar; cream the mixture well. Beat in the eggs one at a time, adding the next when the last has been incorporated. Mix in the vanilla. On low speed, mix in a third of the flour mixture until just combined. Add a third of the buttermilk, mixing until just combined. Repeat with the remaining flour and buttermilk. Add the lemon juice and mix to combine.
Pour the batter into the prepared pan. Bake until a cake tester inserted comes out clean, about 75 minutes. The top of the cake will be lightly browned, and the sides will shrink slightly from the pan. Cool for 20 minutes before inverting onto a cake platter.
Before serving, stir together the glaze ingredients and spoon over the top and sides of the cake. It’s even better the next day.

Nutrition Facts : @context http//schema.org, Calories 567, UnsaturatedFatContent 13 grams, CarbohydrateContent 77 grams, FatContent 26 grams, FiberContent 1 gram, ProteinContent 7 grams, SaturatedFatContent 11 grams, SodiumContent 215 milligrams, SugarContent 48 grams, TransFatContent 2 grams

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