12 five flavor cake cake Recipes

  • Five Flavor Pound Cake
    unsalted butter, cream cheese, sugar, eggs and
    6 More
    unsalted butter, cream cheese, sugar, eggs, cake flour (divided ), vanilla extract, lemon extract, rum flavoring, butter flavoring, coconut flavoring
    1 hour 15 min, 10 ingredients
  • Five Flavor Pound Cake
    butter or 1/2 lb margarine, cake flour , minus 6 tbsp and
    9 More
    butter or 1/2 lb margarine, cake flour , minus 6 tbsp, sugar, baking powder, eggs, milk, lemon extract, rum extract, coconut extract, almond extract, vanilla extract
    11 min, 12 ingredients
  • Five Flavor Pound Cake II
    butter, vegetable oil, eggs, white sugar and
    12 More
    butter, vegetable oil, eggs, white sugar, all-purpose flour, baking powder, salt, milk, coconut extract, rum flavored extract, butter flavored extract, lemon extract, vanilla extract, water, white sugar, almond extract
    16 ingredients
  • Five Flavor Cake
    butter or 1 cup margarine, softened, vegetable shortening and
    10 More
    butter or 1 cup margarine, softened, vegetable shortening, sugar, eggs, well beaten, all-purpose flour, baking powder, milk, coconut extract, rum extract, butter flavor extract, lemon extract, vanilla extract
    1 hour 15 min, 12 ingredients
  • Linda's Five Flavor Pound Cake With Julie's Fruit Linda's Five Flavor Pound Cake With Julie's Fruit
    eggs, beaten, butter, oil, sugar, baking powder, flour and
    19 More
    eggs, beaten, butter, oil, sugar, baking powder, flour, milk, coconut flavoring, rum flavoring, butter flavoring, lemon flavoring, vanilla flavoring, almond flavoring, sugar, water, coconut flavoring, rum flavoring, butter flavoring, vanilla flavoring, lemon flavoring, peach pie filling, mandarin oranges, chunk pineapple, drained, bananas, sliced, strawberry
    1 hour 30 min, 25 ingredients
  • Five Flavor Pound Cake Five Flavor Pound Cake
    butter, vegetable oil, eggs, white sugar and
    12 More
    butter, vegetable oil, eggs, white sugar, all-purpose flour, baking powder, salt, milk, coconut extract, rum flavored extract, butter flavored extract, lemon extract, vanilla extract, water, white sugar, almond extract
    1 hour , 16 ingredients
  • Five-Spice Angel Food Cake With Orange Creme Anglaise-Homemade Five-Spice Angel Food Cake With Orange Creme Anglaise-Homemade
    cake flour and
    11 More
    cake flour, chinese five spice powder (chinese five-spice powder or find at grocery store), kosher salt, egg whites, at room temperature (save yolks for creme anglaise), cream of tartar, almond extract, sugar, half-and-half, sugar, orange , rind of, grated, egg yolks, grand marnier (or other orange-flavor liqueur) or 1 tbsp cointreau liqueur (or other orange-flavor liqueur)
    1 hour 10 min, 12 ingredients
  • Best Ever Five Flavored Southern Pound Cake Best Ever Five Flavored Southern Pound Cake
    butter, sugar, eggs, cake flour, baking powder, salt, milk and
    12 More
    butter, sugar, eggs, cake flour, baking powder, salt, milk, lemon flavoring, butter flavoring, coconut flavoring, rum flavoring, vanilla flavoring, sugar, water, lemon flavoring, butter flavoring, coconut flavoring, rum flavoring, vanilla flavoring
    1 hour 30 min, 20 ingredients
  • Vintage Cake Icing Recipes 1889 - 1929 Vintage Cake Icing Recipes 1889 - 1929
    these vintage cake icing recipes are taken from mom s old... and
    31 More
    these vintage cake icing recipes are taken from mom s old recipe scrapbooks , circa 1929. mom often used these easy cake frosting recipes to decorate cakes for birthdays and everyday use., seven minute icing recipe, egg white , 3/4 cups white sugar, 1 tbsp corn syrup, 1/4 tsp cream of tartar, 3 tbsp water, 1/2 tsp vanilla. combine all ingredients, except flavoring, in top of double boiler and beat; place over rapidly boiling water and beat 7 minutes or until frosting is fluffy and will hold shape; remove from stove, add flavor and beat 1 minute longer; spread immediately., easy vanilla icing recipe, butter , 1-1/2 cups icing sugar, 1-1/2 tbsp milk, 1/2 tsp vanilla; beat., vanilla butter cream icing recipe, butter , 1/2 tsp salt, 2 tsp vanilla, 3 cups icing sugar, 1/4 cup milk. combine all ingredients and mix., butterscotch icing recipe, in a saucepan combine 3 tbsp butter , 3 tbsp milk, 1/2 cup dark brown sugar. heat till dissolved, beat in 1-2/3 cups icing sugar and 1/2 tsp vanilla; beat till creamy., icing recipes, these old-fashioned , homemade icing recipes are taken from the white house cook book by hugo ziemann, steward of the white house, and mrs. f. litre. gillette, a celebrated 19th-century cookbook author, published by the saalfield publishing company, new york, in 1913., cake frosting tips, in the first place , the eggs should be cold, and the platter on which they are to be beaten also cold. allow, for the white of 1 egg, 1 small teacupful of powdered sugar. break the eggs and throw a small handful of the sugar on them as soon as you begin beating; keep adding it at intervals until it is all used up. the eggs must not be beaten until the sugar has been added in this way, which gives a smooth, tender frosting, and 1 that will dry much sooner than the old way., spread with a broad knife evenly over the cake, and if it seems too thin, beat in a little more sugar. cover the cake with two coats, the second after the first has become dry, or nearly so. if the icing gets too dry or stiff before the last coat is needed, it can be thinned sufficiently with a little water, enough to make it work smoothly., a little lemon juice , or half a teaspoonful of tartaric acid, added to the frosting while being beaten, makes it white and more frothy., flavors mostly used are lemon , vanilla, almond, rose, chocolate, and orange., if you wish to ornament with figures or flowers, make up rather more icing, keep about 1-third out until that on the cake is dried; then, with a clean glass syringe, apply it in such forms as you desire and dry as before; what you keep out to ornament with may be tinted pink with cochineal , blue with indigo, yellow with saffron or the grated rind off an orange strained through a cloth, green with spinach juice and brown with chocolate, purple with cochineal and indigo. strawberry, or currant and cranberry juices color a delicate pink., cake in a cool oven with the door open to dry, or in a draught in an open window., almond frosting (marzipan icing recipe), whites of three eggs, beaten up with three cups of fine, white sugar. blanch a lb of sweet almonds, lb them in a mortar with a little sugar, until a fine paste, then add the whites of eggs, sugar and vanilla extract. lb a few minutes to thoroughly mix. cover the cake with a very thick coating of this, set in a cool oven to dry, afterwards cover with a plain icing., chocolate frosting, whites of four eggs , three cups of powdered sugar and nearly a cup of grated chocolate. beat the whites a very little, they must not become white, stir in the chocolate, then put in the sugar gradually, beating to mix it well., plain chocolate icing, put into a shallow pan four tablespoonfuls of scraped chocolate , and place it where it will melt gradually, but not scorch; when melted, stir in three tablespoonfuls of milk or cream and 1 of water; mix all well together, and add 1 scant teacupful of sugar; boil about five minutes, and while hot, and when the cakes are nearly cold, spread some evenly over the surface of 1 of the cakes; put a second 1 on top, alternating the mixture and cakes; then cover top and sides, and set in a warm oven to harden., all who have tried recipe after recipe , vainly hoping to find 1 where the chocolate sticks to the cake and not to the fingers, will appreciate the above. in making those most palatable of cakes, chocolate eclairs, the recipe just given will be found very satisfactory., tutti frutti icing, mix with boiled icing 1 oz each of chopped citron , candied cherries, seedless raisins, candied pineapple, and blanched almonds., sugar icing, extra-refined sugar add 1 oz of fine white starch ; lb finely together and then sift them through gauze; then beat the whites of three eggs to a froth. the secret of success is to beat the eggs long enough, and always 1 way; add the powdered sugar by degrees, or it will spoil the froth of the eggs. when all the sugar is stirred in continue the whipping for half an hour longer, adding more sugar if the ice is too thin., take a little of the icing and lay it aside for ornamenting afterward. when the cake comes out of the oven, spread the sugar icing smoothly over it with a knife and dry it at once in a cool oven., ornament the cake with it, make a cone of stiff writing paper and squeeze the colored icing through it, so as to form leaves, beading or letters, as the case may be. it requires nicety and care to do it with success.
    15 min, 32 ingredients
  • Maple-Gingerbread Layer Cake With Salted Maple Caramel Sauce Maple-Gingerbread Layer Cake With Salted Maple Caramel Sauce
    pecan halves, toasted and
    21 More
    pecan halves, toasted, pure maple syrup (preferably grade b), coarse kosher salt, all-purpose flour, chinese five spice powder, baking soda, coarse kosher salt, chopped crystallized ginger (1 1/2 to 2 oz), maple sugar, unsalted butter, room temperature, eggs, water, mild-flavored molasses (light ), chilled creme fraiche, chilled heavy whipping cream, maple sugar, powdered sugar, unsalted butter, maple sugar, heavy whipping cream, coarse kosher salt, drops imitation maple extract
    2 hour , 22 ingredients




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