SWEET TEA CAKE RECIPES
SMOOTH SWEET TEA RECIPE | ALLRECIPES
Southern sweet tea, perfect for hot summer days!
Provided by cookincode3
Categories Iced Tea
Total Time 3 hours 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 2 quarts
Number Of Ingredients 5
Steps:
- Sprinkle a pinch of baking soda into a 64-ounce, heat-proof, glass pitcher. Pour in boiling water, and add tea bags. Cover, and allow to steep for 15 minutes.
- Remove tea bags, and discard; stir in sugar until dissolved. Pour in cool water, then refrigerate until cold.
Nutrition Facts : Calories 72.6 calories, CarbohydrateContent 18.7 g, SodiumContent 41.3 mg, SugarContent 18.7 g
IRISH TEA CAKE RECIPE | ALLRECIPES
This is a simple butter cake that is great with tea or coffee. Easy to make, pretty and very delicious.
Provided by Cindy
Categories Irish Recipes
Total Time 1 hours 30 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield 1 9-inch round cake
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round pan.
- In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, mixing until fully incorporated; stir in the vanilla. Combine the flour, baking powder and salt; stir into the batter alternately with the milk. If the batter is too stiff, a tablespoon or two of milk may be added. Spread the batter evenly into the prepared pan.
- Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack, then turn out onto a serving plate. Dust with confectioners' sugar right before serving.
Nutrition Facts : Calories 272.7 calories, CarbohydrateContent 40.6 g, CholesterolContent 62.6 mg, FatContent 10.7 g, FiberContent 0.6 g, ProteinContent 4 g, SaturatedFatContent 6.3 g, SodiumContent 273.1 mg, SugarContent 23.7 g
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SPICED SWEET POTATO CAKE WITH CREAM CHEESE FROSTING RECIPE ...
Move aside, pumpkin bread; there’s a new loaf in town. It’s Aran Goyoaga’s spiced sweet potato cake with cream cheese frosting, and it just so happens to be gluten free (along with all the other delights from her new cookbook, Cannelle et Vanille Bakes Simple).
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From purewow.com
Reviews 5.0
Total Time 2 hours 30 minutes
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From purewow.com
Reviews 5.0
Total Time 2 hours 30 minutes
Calories 651 calories per serving
- 1. Make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, powdered sugar and vanilla seeds (or extract) together on medium-high speed until the mixture is airy, soft and creamy, about 3 minutes. Make sure there are no large lumps of cream cheese. 2. Add the butter and continue beating on medium speed until very airy, about 2 minutes. Scrape the paddle and side of the bowl to make sure everything is well incorporated, then add the sour cream and continue beating until the frosting is creamy and fluffy. It will keep in an airtight container in the refrigerator for up to a week. Before using, bring the frosting to room temperature for a couple of hours and beat again until light. 3. Make the cake: In a medium saucepan, cover the sweet potato with cold water, then cover with a lid. Bring the water to a boil over medium heat and cook the sweet potato until the center can be easily pierced with a knife, 20 to 25 minutes. Drain and cool the sweet potato until it is safe to handle. Peel, mash the flesh with a fork, then measure 1� cups (340g) of the puree. Keep the rest for another use. 4. Meanwhile, position a rack in the lower third of the oven and preheat to 350�F. Grease the inside of an 8�-by-4�-inch loaf pan with vegetable oil, then line with a piece of parchment paper large enough to hang over the sides. (This will help you lift the cake out of the pan after baking.) Because this is a tall and hefty cake, be sure to use a 1-pound loaf pan. 5. In a large bowl, whisk together the sweet potato puree, vegetable oil, eggs, brown sugar and orange zest until smooth. 6. In a small bowl, stir together both flours, the candied ginger, cinnamon, baking soda, salt, nutmeg and cardamom. Add the dry ingredients into the sweet potato mixture and whisk to combine. 7. Pour the batter into the prepared pan and bake until golden brown and a toothpick inserted in the center comes out clean, 1 hour 25 minutes to 1 hour 35 minutes. If the cake begins to brown too much, cover the top with a piece of aluminum foil. Cool the cake in the pan for 20 minutes, then invert onto a wire rack. Cool the cake completely, then spread the frosting all over the top and sprinkle the candied ginger over it. The cake will keep tightly wrapped in the refrigerator for up to three days.
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From cooking.nytimes.com
Reviews 4
Total Time 1 hours 30 minutes
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Reviews 4
Total Time 1 hours 30 minutes
- Make the glaze, if you like: Stir together the confectioners' sugar and 1 tablespoon lemon juice until smooth. If needed, add more juice, a drop at a time, until you have an icing that falls slowly from the tip of a spoon. Spread it over the cooled cake to coat evenly, sprinkle with poppy seeds and let stand until set. Wrapped well, the cake will keep at room temperature for about 4 days; unglazed, it can be frozen for up to 1 month.
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POPPY SEED TEA CAKE RECIPE - NYT COOKING
Poppy seeds belong to the small-but-mighty clan of ingredients: Their flavor is nutty, their aroma earthy, and their color, a gorgeous blue-black, dramatic. Even though they’re minuscule, they crack pleasantly under a light bite. Sprinkle poppy seeds over something sweet or savory and you add interest. Give the seeds a star turn and you add surprise. Although this simple loaf cake includes vanilla extract and lemon juice, it’s the flavor that you get from an abundance of poppy seeds that brings everyone back for more. The cake can be served plain, but it’s pretty spread with white icing and speckled with seeds. Remember that because poppy seeds are oily, they can go rancid — store them in the freezer and taste a few before using them.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 30 minutes
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 30 minutes
- Make the glaze, if you like: Stir together the confectioners' sugar and 1 tablespoon lemon juice until smooth. If needed, add more juice, a drop at a time, until you have an icing that falls slowly from the tip of a spoon. Spread it over the cooled cake to coat evenly, sprinkle with poppy seeds and let stand until set. Wrapped well, the cake will keep at room temperature for about 4 days; unglazed, it can be frozen for up to 1 month.
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From bettycrocker.com
Reviews 4.5
Total Time 2 hours 20 minutes
Cuisine Southern
Calories 385 per serving
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QUICK AND EASY SWEET POTATO POUND CAKE RECIPE ...
Southern-style sweet potato pound cake gets a jumpstart from a convenience mix.
From bettycrocker.com
Reviews 4.5
Total Time 2 hours 20 minutes
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From bettycrocker.com
Reviews 4.5
Total Time 2 hours 20 minutes
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Calories 385 per serving
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