OLD SCHOOL CAKE RECIPES

OLD SCHOOL CAKE RECIPES | BBC GOOD FOOD

Old school cake recipes | BBC Good Food image

Get your retro baking hat on with our collection of old school sponges, traybakes and fairy cakes. These childhood favourites are perfect for a bake sale or afternoon tea.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

OLD SCHOOL BUTTER POUND CAKE | JUST A PINCH RECIPES

Old School Butter Pound Cake | Just A Pinch Recipes image

Members Choice! This cake will get you raves wherever you bring it. The pound cake is so buttery and moist. This recipe is a simple, classic pound cake. Cut yourself a slice and enjoy alongside a cup of tea. Or, add some fresh berries and whipped cream on top. After one bite, friends and family will be asking you to make this all the time.

Provided by Jennifer J @chocolate_cutie

Categories Cakes

Prep Time 30 minutes

Cook Time 1 hours 30 minutes

Yield 12

Number Of Ingredients 9

Ingredients

1 1/2 cup(s) cake flour
1 1/2 cup(s) all-purpose flour
3 stick(s) butter, unsalted (softened at room temp)
8 ounce(s) cream cheese, room temperature
3 1/4 cup(s) sugar
1 1/2 teaspoon(s) vanilla extract
1 1/2 teaspoon(s) almond extract
1 teaspoon(s) salt
6 large eggs

Steps:

Beat butter and cream cheese with a mixer on medium speed until mixture comes together.
Add sugar and extracts.
Beat until light and fluffy. Reduce speed to low.
Add eggs, one at a time, alternating with flours 1/2 cup at a time until all eggs and flours are used.
Buttered, oil and flour a 10-cup shaped pan such as Bundt pan.
Transfer batter to the Bundt pan.
Place in cold oven. Heat oven to 325 degrees. Bake for about 1 1/2 hours or until a tester comes out clean.
Remove cake from pan. Let cool on wire rack.

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OLD SCHOOL COCONUT CAKE - OLD SCHOOL SOUL FOOD

his is a cake that I don't make that often because it requires a little more time than most of my cakesbut its absolutely worth every minute after u are finished
From oldschoolsoulfood.com
Reviews 5
Category Dessert
Cuisine Southern Comfort

set the oven to 350 degrees F. Grease or spray 2 (9-inch) round cake pans,In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and mix well.In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature

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SCHOOL CAKE - BAKING WITH GRANNY

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OLD SCHOOL CAKE RECIPE - WAITROSE

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