Funnel Cake ingredients list:
2 ¾ cups of flour.
½ cup of sugar.
2 eggs.
2 cups of milk.
½ teaspoon of salt.
2 ¼ teaspoons of baking powder.
Instructions for Funnel Cake:
Put the ingredients into a bowl in the order above. Mix thoroughly with a large spoon, then pour into a can with a spout (such as one used for pouring oil) or into a funnel. Place about two inches of oil into a large skillet. Heat the oil until hot. Pour the batter from the can into the skillet in a swirling motion to cover almost the whole pan. Fry on one side until golden brown, turn over, and fry the other side. Remove from the skillet and drain on brown paper. Sprinkle with powdered sugar and serve.
Gold Cake recipe
Gold Cake ingredients list:
3 medium egg yolks.
2 cups of sifted cake flour.
1 cup of sugar.
¾ cup of milk.
½ cup of shortening.
2 ½ teaspoons of baking powder.
1 teaspoon of vanilla.
Pinch of salt.
Instructions for Gold Cake:
Sift together the flour, baking powder, and a pinch of salt.
Cream the shortening until it is fluffy; then slowly add the sugar.
Add the egg yolks and beat until the mixture is smooth.
Gradually add the flour/powder/salt mixture to the egg/sugar/shortening mixture, also gradually adding the milk.
Stir in the vanilla and beat well.
Bake at 375°C (190°C) for about 30 minutes.
Serve as desired.
Hazelnut Honey Cake recipe
Hazelnut Honey Cake ingredients list:
3 large eggs.
1 cup of chopped hazelnuts.
1 cup of honey.
¾ cup of dark brown sugar.
¾ cup of vegetable oil.
½ cup of unsweetened applesauce.
2 ½ teaspoons of baking powder.
2 teaspoons of grated lemon rind.
½ teaspoon of ground ginger.
½ teaspoon of ground cloves.
Instructions for Hazelnut Honey Cake:
Preheat your oven to 350°F (175°C).
Lightly grease a nine-inch square pan, line it with parchment paper or wax paper, and grease the paper.
Sift together the flour with the cinnamon, baking powder, baking soda, cloves, and ginger.
Lightly beat the eggs; then add the honey and sugar and beat until the mixture is smooth. Gradually add the vegetable oil and beat until blended. Beat in the grated lemon rind.
On low speed, beat in the flour mixture alternately in two batches with the applesauce. Stir in the hazelnuts.
Pour the batter into the prepared pan.
Bake for one hour.
Allow to cool for 15 minutes.
Turn the cake out onto a rack and carefully peel off the paper. Cover tightly when completely cool.
Serve as desired.
Lemon Cake recipe
Lemon Cake ingredients list:
3 medium eggs.
3 cups of flour.
2 cups of sugar.
1 cup of buttermilk.
½ cup of shortening.
¼ cup of butter.
2 tablespoons of lemon juice.
2 teaspoons of grated lemon rind.
1 teaspoon of vanilla.
½ teaspoon of salt.
½ teaspoon of soda.
Lemon glaze.
Instructions for Lemon Cake:
Preheat your oven to 350°F (175°C).
In a suitably sized mixing bowl, cream the sugar, shortening, and butter.
Individually add each egg, mixing thoroughly.
Lemon juice, grated rind, and vanilla. Mix thoroughly.
Pour into a greased 10-inch tube pan.
Bake for 60 minutes.
Once cooked, remove from the oven while still hot, and pour lemon glaze over the top.
Light Fruit Cake recipe
Light Fruit Cake ingredients list:
6 eggs, separated.
1 ½ pounds of diced yellow, green, and red candied pineapple.
1 pound of red and green candied cherries.
½ pound of golden raisins.
¼ pound of diced candied citron.
3 cups of flour and ½ cup of flour.
3 cups pecan halves.
1 ½ cups of butter, softened.
1 ½ cups of sugar.
1 cup of walnuts, coarsely chopped.
¼ cup of brandy.
1 tablespoon of vanilla extract.
Instructions for Light Fruit Cake:
Make a liner for a 10-inch tube-pan by drawing a circle with an 18-inch diameter on a piece of brown paper.
Cut out a circle; set the pan in the center, and draw around the base of the pan and inside
tube.
Fold the circle into eighths, having the drawn lines on the outside.
Cut off the tip end of the circle along the inside drawn line.
Unfold the paper; cut along the folds to the outside drawn line.
From another piece of brown paper, cut another circle with a 10-inch diameter; grease and set aside.
Place the 18-inch line in the pan; grease and set aside.
Cream butter; gradually add sugar, beating well at the medium speed of an electric mixer.
Stir in flavorings.
Beat egg yolks; alternately add yolks and 3 cups of flour to the creamed mixture.
Combine candied pineapple, cherries, citron, golden raisins, pecans, and walnuts in a bowl; dredge with ½ cup flour, stirring to coat well.
Stir mixture into batter.
Beat egg whites (at room temperature) until stiff peaks form; fold into butter.
Spoon batter into prepared pan.
Cover the pan with a 10-inch brown paper circle, greased side down.
Bake at 250°F for 4-5 hours or until the cake tests done.
Remove from oven.
Take off paper cover, and slowly pour ¼ cup brandy evenly over cake; cool completely on wire rack.
Remove cake from pan; peel paper liner from cake.
Wrap the cake in brandy-soaked cheesecloth.
Store in an airtight container in a cool place up to 3 weeks; pour a small amount of brandy over the cake each week.
