| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Swedish |
Cake |
12 |
Servings |
INGREDIENTS
| 2 |
c |
Plus |
| 2 |
tb |
Sifted flour |
| 1 1/2 |
c |
Sugar |
| 1 |
ts |
Baking powder |
| 2 |
lg |
Eggs |
| 1/4 |
ts |
Salt |
| 3/4 |
c |
Milk |
| 1 |
c |
Lightly salted butter; at room temperature |
| 1 |
ts |
Almond or vanilla extract |
INSTRUCTIONS
From: pld@acsu.buffalo.edu
Date: Tue, 8 Mar 1994 21:39:27 GMT
Grease and flour two 9" pans. Sift flour, baking powder, & salt together.
Cream butter & sugar until smooth. Add eggs, one at a time. Alternately
add milk and flour mixture, beating after each addition. Add vanilla or
almond extract. Spoon into pans, level off, and push slightly toward sides
of pan. Bake at 350 for 30-35 minutes. Cool in pan for 10 minutes, then
invert onto a rack and cool completely. Frost as you wish.
Variations:
Marzipan Cake: add 4 oz canned almond filling with the eggs, and top with a
thinly rolled layer of marzipan.
Orange Cake: Add zest of 1 1/2 oranges and replace milk with fresh orange
juice, use orange extract instead of vanilla or almond.
I made this for my wedding reception last summer. I ended up with this
recipe after trying out several that were too dry and crumbly. Of course,
doing the taste-testing wasn't too bad either...
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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