Blue Ribbon White Cake Recipes

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BLUE-RIBBON BUTTER CAKE



Blue-Ribbon Butter Cake image

I found this buttercake recipe in an old cookbook I bought at a garage sale and couldn't wait to try it. I knew it had been someone's favorite because of the well-worn page. -Joan Gertz, Palmetto, Florida

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 15

1 cup butter, softened
2 cups sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
BUTTER SAUCE:
1 cup sugar
1/2 cup butter, cubed
1/4 cup water
1-1/2 teaspoons almond extract
1-1/2 teaspoons vanilla extract

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Pour into a greased and floured 10-in. tube pan. Bake at 350° until a toothpick inserted in center comes out clean, 55-70 minutes. Cool 10 minutes. Run a knife around edges and center tube of pan. Invert cake onto a wire rack over waxed paper. , For sauce, combine the sugar, butter and water in a small saucepan. Cook over medium heat just until butter is melted and sugar is dissolved. Remove from the heat; stir in extracts., Poke holes in the top of the warm cake; spoon 1/4 cup sauce over cake. Let stand until sauce is absorbed. Repeat twice. Poke holes into sides of cake; brush remaining sauce over sides. Cool completely.

Nutrition Facts : Calories 410 calories, Fat 19g fat (11g saturated fat), Cholesterol 100mg cholesterol, Sodium 344mg sodium, Carbohydrate 56g carbohydrate (38g sugars, Fiber 1g fiber), Protein 5g protein.

BLUE RIBBON WHITE CAKE



Blue Ribbon White Cake image

This has won three Blue Ribbons at three different fairs. When making the frosting make sure that you use fresh squeezed juice rather than bottled.

Provided by Deirdre Dee

Categories     White Cake

Yield 12

Number Of Ingredients 17

5 tablespoons cornstarch
2 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
1 ½ cups white sugar
⅔ cup vegetable oil
½ cup milk
¾ cup water
1 tablespoon vanilla extract
4 egg whites
¼ teaspoon cream of tartar
6 tablespoons butter
2 teaspoons orange zest
¼ teaspoon salt
4 cups sifted confectioners' sugar
½ cup fresh orange juice
1 tablespoon fresh lemon juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and line two 9-inch round cake pans with parchment paper. Then grease and flour the paper.
  • Sift together the cornstarch, flour, baking powder and salt.
  • Add the oil, milk, water and vanilla. Beat until it forms a very smooth batter.
  • In a separate bowl beat the egg whites until frothy, add the cream of tartar and beat until stiff peaks form. Gradually add the sugar and beat until very well blended.
  • Fold the egg whites into the batter. Pour batter into the prepared pans.
  • Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Let cool then frost with Orange Frosting.
  • Cream the butter until light and fluffy. Add the orange zest and salt. Beat in the confectioners' sugar alternately with the orange and lemon juices. Continue to beat until light and fluffy. Use to frost cooled cake.

Nutrition Facts : Calories 545.5 calories, Carbohydrate 91.9 g, Cholesterol 16.1 mg, Fat 18.5 g, Fiber 0.8 g, Protein 4.4 g, SaturatedFat 5.4 g, Sodium 449.5 mg, Sugar 67.6 g

BLUE RIBBON WHITE CAKE



Blue Ribbon White Cake image

This has won three Blue Ribbons at three different fairs. When making the frosting make sure that you use fresh squeezed juice rather than bottled.

Provided by Deirdre Dee

Categories     White Cake

Yield 12

Number Of Ingredients 17

5 tablespoons cornstarch
2 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
1 ½ cups white sugar
⅔ cup vegetable oil
½ cup milk
¾ cup water
1 tablespoon vanilla extract
4 egg whites
¼ teaspoon cream of tartar
6 tablespoons butter
2 teaspoons orange zest
¼ teaspoon salt
4 cups sifted confectioners' sugar
½ cup fresh orange juice
1 tablespoon fresh lemon juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and line two 9-inch round cake pans with parchment paper. Then grease and flour the paper.
  • Sift together the cornstarch, flour, baking powder and salt.
  • Add the oil, milk, water and vanilla. Beat until it forms a very smooth batter.
  • In a separate bowl beat the egg whites until frothy, add the cream of tartar and beat until stiff peaks form. Gradually add the sugar and beat until very well blended.
  • Fold the egg whites into the batter. Pour batter into the prepared pans.
  • Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Let cool then frost with Orange Frosting.
  • Cream the butter until light and fluffy. Add the orange zest and salt. Beat in the confectioners' sugar alternately with the orange and lemon juices. Continue to beat until light and fluffy. Use to frost cooled cake.

Nutrition Facts : Calories 545.5 calories, Carbohydrate 91.9 g, Cholesterol 16.1 mg, Fat 18.5 g, Fiber 0.8 g, Protein 4.4 g, SaturatedFat 5.4 g, Sodium 449.5 mg, Sugar 67.6 g

BLUE RIBBON CARROT CAKE [WITH BUTTERMILK GLAZE]



Blue Ribbon Carrot Cake [with Buttermilk Glaze] image

From the Recipe Hall of Fame Cookbook II. This recipe includes a buttermilk glaze in addition to cream cheese frosting. Preparation time does not include chilling time. This cake is knock-down, drag-out delicious.

Provided by Recipe Junkie

Categories     Dessert

Time 1h15m

Yield 20-24 serving(s)

Number Of Ingredients 26

1 cup granulated sugar
1/2 teaspoon baking soda
1/2 cup buttermilk
1/4 cup butter (one half stick butter)
1 tablespoon light corn syrup
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
3 eggs
3/4 cup vegetable oil
3/4 cup buttermilk
2 cups granulated sugar
2 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple, drained
2 cups grated carrots
3 1/2 ounces shredded coconut
1 cup seedless raisin
1 cup coarsely chopped walnuts
1/4 cup butter (1 half stick butter)
1 (8 ounce) package cream cheese, room temperature
1 teaspoon vanilla extract
2 cups powdered sugar
1 teaspoon freshly squeezed orange juice
1 teaspoon grated orange peel

Steps:

  • For Buttermilk Glaze:.
  • In small saucepan over high heat, combine sugar, baking soda, buttermilk, butter, and corn syrup.
  • Bring to a boil.
  • Cook 5 minutes, stirring occasionally.
  • Remove from heat and stir in vanilla.
  • Set aside until cake is baked.
  • For cake:.
  • Preheat oven to 350.
  • Generously grease a 9x13 baking dish or 2 9" cake pans.
  • Sift flour, baking soda, cinnamon and salt together.
  • Set aside.
  • In large bowl, beat eggs.
  • Add oil, buttermilk, sugar and vanilla and mix well.
  • Add flour mixture, pineapple, carrots, coconut, raisins and walnuts and stir well.
  • Pour into prepared pan.
  • Bake for 45-55 minutes or until toothpick inserted in the center comes out clean.
  • Remove cake from oven and slowly pour over buttermilk glaze over hot cake.
  • Cool cake in pan until buttermilk glaze is totally absorbed, about 15 minutes.
  • For Frosting:.
  • In large bowl, cream butter and cream cheese until fluffy.
  • Add vanilla, powdered sugar, orange juice and orange peel.
  • Mix until smooth.
  • Frost cake and refrigerate until frosting is set.
  • Serve cake chilled.

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