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Old-fashioned Butter Cake

Author/Submitted by:
Servings: 2
Categories: Cakes / Desserts

1/2  c  Butter/margarine
2 1/2  c  Milk
2  pk  Yeast, active dry
1    Eggs
1/2  c  Sugar
1  t  , salt
1  t  Cardamon, fresh, ground
6  c  Flour
2  tb  Butter/margarine
2  tb  Sugar, to 4 tbs.
1  c  Almond buttercream, prepared
1    Eggs, beaten
2  tb  Sugar, powdered, to 3 tbs.
1/2  tb  Water
    Food coloring, red, if

In a medium saucepan set over low heat, combine butter and milk. Cook just until butter melts. Cool to 105 to 115 degrees. Pour cooled mixture into a large mixing bowl. Sprinkle in yeast. Gradually beat in the egg, sugar, salt, cardamon and 5 cups of flour. Beat until a soft, satiny dough forms. Place dough in a large greased bowl. Turn to coat. Cover with a damp cloth and let rise in a warm place until doubled, about 30 minutes. Turn dough out onto floured work surface. Knead, adding more flour as necessary to squeeze out all air bubbles. Divide into three even pieces. Lightly grease a baking sheet. Divide one of the parts into two equal parts. Using a lightly floured rolling pin, make two 10" rounds. Place rounds on prepared sheet. Roll out remaining two parts into two 12 inch squares. Set aside. To prepare filling, in a large bowl, mix together all ingredients. Spread filling evenly among the two squares, spreading to 1/2" of the edge. Roll each square tightly. Cut each roll into 16 slices. Place 8 slices, cut side up, evenly spaced, on top of each round. Loosely cover with a damp cloth and let rise in a warm place utnil almost doubled, about 30 minutes. Preheat oven to 400 degrees. Brush top of cakes with beaten eggs. Bake cakes until lightly golden, about 25 minutes. Transfer cakes to a wire rack to cool. While cakes are cooling, prepare the glaze. In a small bowl, mix together all ingredients. Drizzle over top of cake. The cakes are best served slightly warm. <Great American Home Baking 08-02> From: Margaret Young Date: 09-01-96 (08:46)

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