FASHION CAKE RECIPES

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GRANDMA'S OLD FASHIONED TEA CAKES RECIPE | ALLRECIPES



Grandma's Old Fashioned Tea Cakes Recipe | Allrecipes image

A soft teacake that is best when one to two days old. You can change flavors by substituting almond or lemon extract for the vanilla. Add a few drop of food coloring to dress up the dough for special occasions.

Provided by RGA

Categories     Desserts    Cookies    Sugar Cookie Recipes

Total Time 53 minutes

Prep Time 45 minutes

Cook Time 8 minutes

Yield 2 dozen

Number Of Ingredients 8

1 cup butter
1?¾ cups white sugar
2 eggs
3 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract

Steps:

  • In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and nutmeg; stir into the creamed mixture. Knead dough for a few turnns on a floured board until smooth. Cover and refrigerate until firm.
  • Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 187.8 calories, CarbohydrateContent 26.6 g, CholesterolContent 35.8 mg, FatContent 8.3 g, FiberContent 0.4 g, ProteinContent 2.2 g, SaturatedFatContent 5 g, SodiumContent 135.3 mg, SugarContent 14.7 g

OLD FASHIONED FRUITCAKE RECIPE | MYRECIPES



Old Fashioned Fruitcake Recipe | MyRecipes image

What would Christmas be without a fruitcake? You'll like this one.

Provided by MyRecipes

Yield serves 16

Number Of Ingredients 14

1 cup butter, softened
2?½ cups sugar
6 eggs
2 teaspoons brandy flavoring
4 cups all-purpose flour
1?½ teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon salt
1?½ pounds ready mix candied fruit
1 pound seedless raisins
¾ pound candied pineapple
¾ pound whole candied cherries
2 cups pecan halves
Garnish: light corn syrup and pecan halves

Steps:

  • In a large bowl, beat butter, sugar and eggs with an electric mixer until fluffy, adding eggs one at a time until yolk dissapears. Stir in flavoring.
  • Sift together next 4 ingredients and mix thoroughly with butter and egg mixture. Work the fruit and nuts into batter with hands. Grease and flour a 19" tube pan.
  • Fill pan 2/3 full with batter. Bake at 275° for 3 hours. One-half hour before cake is done, brush top with corn syrup. Decorate with pecan halves and finish baking. Cool. If desired, place cake, wrapped in a wine-soaked cloth, in an airtight container. Store in a cool place for several weeks; this blends and mellows the cake.

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