 |
Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 12 |
|
Rich, moist and delicious. I use this recipe as the basis of almost every cake I make, adjusting flavourings for variety. Examples are: adding lemon or orange zest; replacing some of the flour with cocoa powder for chocolate cake; almond flavouring; adding chopped apple or peaches. Endless possibilities. A real reliable standby. Ingredients:
2 1/2 cups cake flour |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1 1/4 cups sugar |
3/4 cup margarine, room temperature |
1 teaspoon vanilla |
3 large eggs, at room temperature |
3/4 cup buttermilk, at room temperature |
Directions:
1. Preheat oven to 350°F.
2. Sift flour, baking powder, baking soda and set aside.
3. Cream together the sugar and margarine.
4. Beat in vanilla and eggs, one at a time.
5. Alternately add dry ingredients and buttermilk until well blended.
6. Spread batter evenly into greased and floured cake pans.
7. Bake for 27 to 35 minutes on middle rack, until toothpick inserted in centre comes out clean.
8. Cool 10 minutes in pans before removing to wire rack.
9. Cool completely and frost or fill as desired.
10. Cake can also be baked in a 13 x 9 inch or Bundt pan.
11. For orange marble cake: reserve 1 cup of the batter add to it 2 to 3 squares melted and cooled semi-sweet chocolate, add orange zest to remaining yellow batter and swirl chocolate batter through orange batter for marbled effect.
|
|