VANILLA POUND CAKE
(Gluten Free Recipe*) 2 cups sugar 1 cup of butter, melted 4 eggs 4 teaspoons gluten-free vanilla 3 cups Gluten-Free Flour Blend (see below) 2 teaspoons gluten-free baking powder 1 cup milk
Heat oven to 350°F. Combine sugar and melted butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, one at a time, beating well after each addition. Add vanilla; beat until well mixed.
Stir together flour blend and baking powder in small bowl. Gradually add flour mixture alternately with milk to butter mixture, beating at low speed until well mixed.
Pour batter into greased and floured 12-cup Bundt® or 10-inch angel food cake (tube) pan. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.
Gluten-Free Flour Blend: To make Flour Blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Store in container with tight-fitting lid; stir before using.
look in your grosry store for cake flower and look on the back of those boxes also look in any baking cookbook and there should be a resipe for a homemade cake. *Scratch cakes are easy! Ingredients such as eggs, butter/margarine, flour, leavening, flavoring such as coco or carrots or pineapple or sweetened shredded coconut, have i forgotten anything? GOOGLE scratch cakes . sure to to a recipes or two.
Butter cakes include layer cakes
Butter cakes include pound cakes
Cup cakes are very popular and recipes can be found in specialist baking books which are available in stores or your library. Websites with cupcake recipes include Allrecipes and Taste of Home.
The amount of butter in chocolate cake varies in different recipes, so it is not possible to give a general answer that applies for all chocolate cakes.
You can find delicious recipes for crab cakes at http://www.foodnetwork.com/recipes/paula-deen/crab-cakes-recipe/index.html. You can also find more recipes for crab cakes at e
In most cake recipes, the butter is creamed and blended with the sugar. Melted butter has different mixing qualities and would change the consistency of the batter. Melted butter should not be used unless specifically called for in the recipe.
It is homemade, as in homemade bread and cakes, etc
It is soft at room temp, which makes it easy when the recipe tells you to cream the butter and sugar together. However apart from that margarine makes fairly bad cakes; no real taste, poor keeping quality etc... If you want to make cakes with less saturated fat in than butter-based cakes, look for recipes that use oil instead of butter. But using margarine instead of butter is not a good alternative - the make up of margarine is very different to butter which affects recipes a lot.
Butter cakes rely on leavening agents such as baking powder, baking soda, or yeast
Yes, for one cup of shortening use one cup of butter.
Butter or lard can be used instead of shortening in cakes. Some types of neutral-tasting oils, such as vegetable oil or canola oil, can be used in many cake recipes.