SMALL RECIPE AMOUNT FOR SHORT RECIPES
SMALL POUND CAKE RECIPE - FOOD.COM - FOOD.COM - RECIPES ...
Great for anyone who feels the 10 inch pound cake is too much for them!! Some years ago a friend gave me a 9 inch tube cake pan as a gift along with this recipe. This recipe would also be perfect for the smaller bundt cake pan.
Total Time 1 hours 30 minutes
Prep Time 10 minutes
Cook Time 1 hours 20 minutes
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Important: Let all ingredients become room temperature.
- Cream butter and sugar. Beat until fluffy. Add one egg at a time and beat after each addition.
- Measure flour after sifting and add baking powder. Mix dry ingredients alternately with milk and add vanilla. (Lightly fold in dry ingredients--do not beat.).
- Grease and flour a small tube or bundt cake pan. Pour batter into pan. Bake in a 325 degree oven for 1 hour and 10 minutes. Let cake cool in pan for 15 minutes before inverting.
- Best served next day after cake has had time to mellow.
Nutrition Facts : Calories 385.2, FatContent 18.3, SaturatedFatContent 10.9, CholesterolContent 115.3, SodiumContent 178, CarbohydrateContent 50.9, FiberContent 0.6, SugarContent 33.5, ProteinContent 5.4
SHORTBREAD RECIPE | ALLRECIPES
This is a compilation of several Shortbread recipes I have from British cookbooks. I have been to England three times and REAL shortbread is a favorite. It should use real butter and not be TOO sweet.
Provided by Norita Solt
Categories World Cuisine European UK and Ireland English
Yield 1 dozen
Number Of Ingredients 4
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Line a baking sheet with greaseproof (parchment) paper. Sift the flour and rice flour into a medium mixing bowl. Add the sugar and mix.
- Cut butter into pieces and rub into the flour with your fingertips until the mixture begins to bind together. Knead into soft dough.
- Roll the dough into an 8 inch round (or for exact round, mold it in an 8 inch cake pan). Place on baking sheet. Using a fork, prick top and make tine marks along edge. Using a table knife, score top with wedge marks. (This is where it will break when cooled)
- Bake 45 minutes or until pale golden in color. Sprinkle a little superfine sugar over top and cool on baking sheet. Cut into wedges. Keeps for weeks in airtight tin.
Nutrition Facts : Calories 275.8 calories, CarbohydrateContent 31.3 g, CholesterolContent 40.7 mg, FatContent 15.7 g, FiberContent 0.8 g, ProteinContent 2.8 g, SaturatedFatContent 9.8 g, SodiumContent 2.5 mg, SugarContent 8.4 g
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