Monday, April 7, 2014

BUTTER & CREAM CAKE

1 1/4 cups butter, softened
2 1/2 cups sugar
5 eggs
3 cups flour
2 tsp baking powder
1/4 tsp salt
1 cup milk
1 tsp vanilla
1 tsp rum flavoring
Whipped Cream Frosting: Recipe below

Preheat oven to 350 degrees.
Lightly grease and flour three 9-inch round cake pans; set aside.

In large mixer bowl, cream butter at medium speed until lightened in color (about 1/2 minute). While beating, add the sugar in a steady stream. Scrape down the bowl and beat at medium speed 4 to 5 minutes, scraping down bowl several times.

Add the eggs to the butter mixture one at a time, beating well after each egg.

Sift the flour, baking powder, and salt together; beat in the butter mixture in thirds alternating with the milk. Beat in the vanilla and rum flavoring.

Divide the batter evenly between the three pans.

Bake layers at 350 degrees for for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean.

Cool cakes in the pans for 10 minutes.  Loosen from pans and invert on wire racks to cool completely. Brush loose bits from the sides of cakes.

When cakes are completely cooled make the frosting.

Whipped Cream Frosting:
2 cups heavy cream
1/4 cup sifted powdered sugar
1 tsp vanilla

In a small bowl, with electric mixer, beat the cream until it begins to thicken. Add powdered sugar and vanilla; beat until stiff peaks form.

To assemble cake, place one cake on a serving plate and top with some of the frosting; repeat with the remaining layers. Use remaining frosting to frost sides and add any decorative touches you may desire.

Note: This is a file photo.

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