How to cook that is my channel it is filled with crazy sweet creations made just for you. Join me for creative cakes, chocolate & desserts.
If you do decide to to do this would you mind please not making it to tricky?
In your mixer bowl, add butter, oil or shortening, and cream cheese and beat for 2 minutes on high speed. Slowly add in sugar beat on high speed for an additional seven minutes until very pale yellow and fluffy. Next, add eggs, one at a time, combining well after each addition and scraping down the sides as needed.Turn your mixer down to its lowest speed, and slowly add flour into batter in two increments then add salt. Lastly, add in vanilla extract, scrape down sides and mix until just combined and turn off mixer. Pour cake batter into prepared bundt pan, and bake for 1 hour and 15 -20 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool in pan on a wire rack for 10 minutes, then invert cake on serving plate for at least an hour or until the cake is cool to the touch.
I couldn’t find her original recipe, due to a house fire. My grandma took so much time and care into her cooking and baking.
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I hope the cake tastes as good as the batter!
I am so glad you think it is like your grandma’s. Thank you so much for sharing this recipe and also for your wonderful story!
What a lovely tribute to family and traditions.
I will definitely be back to try your recipes. Thank you for such a great recipe and beautifil story!
I am going to make this cake tomorrow and invite the family over. She never taught me this particular recipe. Those are the recipes that we cherish and thank you for sharing with us. Simply one of my hubby fave cakes who grew up in the south of this country. One question…have you ever made this with a mini bundt cake pan?
I haven’t however yes you can totally adjust it and probably watch it like you would cupcakes, starting to check doneness around 15-20 minutes.
I make your ultimate lemon pound cake and everyone loves it.
I love the recipes and the family stories. This cake looks like one of those classics that couldn’t be resisted!
Love that pix of little you, and love the family bond in this treat!
This cake looks amazing, and all that more so knowing the family history behind it. Add butter and sugar in a mixing bowl and beat them, till it become light and creamy. Add eggs and beat them them well, till sugar dissolves. Add the shifted baking powder and plain flour, cardamom powder, dry roasted coconut and semolina / rava, mix well. Keep the batter in the same bowl for about 3-4 hours without disturbing, it helps the cake to give fine texture.
I can imagine the crumbs cased by the semolina. Just want to ask that could we substitute butter with oil????
Just wanted to know which grade semolina (rava) you used, as in the fine rava or the corase rava.
Would it make any difference in the texture of the cake if either grade rava is usedk?
Just wanted to know which grade semolina (rava) you used, as in the fine rava or the coarse rava. Would it make any difference in the texture of the cake if either grade rava is used?