Blue Ribbon White Cake Recipes

BEA'S HOMEMADE WHITE CAKE

Steps:

• CAKE: Preheat oven to 350. Spray 9x13 pan with cooking spray and set aside. I actually use Wilton Cake Release. I buy it at either Walmart or Michaels'. In your stand mixer bowl add the first five (5) ingredients and whisk together until well combined. Add milk, butter and vanilla* (plus 1/2 teaspoon of almond extract if so desired) and beat on low speed to combine. Now turn on medium speed and beat for two (2) minutes, scraping down sides after the first minute. Add whole eggs(not just the whites) and continue beating for an additional two (2) minutes on medium speed.
• Pour evenly into your prepared pan.
• Bake at 350 for approximately 30 minutes. NOTE: You can also use 2 or 3 round cake pans. Check them for doneness at 20 - 25 minutes.
• STRAWBERRIES: Wash and cap 1 pound of strawberries. Slice or chop and place into bowl.
• Cover strawberries with 1/2 cup sugar, stir, cover and place in fridge for a couple of hours to marinate.
• HOMEMADE WHIPPED CREAM: Place measuring cup and beaters in the bowl you will be using and place in refrigerator for a couple of hours.
• Now measure out one (1) cup heavy whipping cream and beat on high for a couple of minutes or until it's the consistency of cool whip. Fold in 1/2 cup powdered sugar and combine well.
• This makes and excellent strawberry shortcake. Put a piece of this cake into a bowl, spoon on desired amount of sweetened strawberries and a big dollop of homemade whipped cream and top with more strawberries. Enjoy!
• NOTE: Please check out my friend Didi's recipe for making cupcakes with this recipe. She said she was able to get 22 cupcakes from this recipe. https://www.justapinch.com/recipes/dessert/cake/white-almond-cupcakes-with-strawberry.html?p=1
• ALSO, check out Paula's recipe, which this recipe inspired her to make her banana pudding cake... https://www.justapinch.com/recipes/dessert/cake/banana-pudding-cake-7.html?p=1

BLUE RIBBON CARROT CAKE [WITH BUTTERMILK GLAZE]

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.

MAMA'S WHITE FRUIT CAKE (FAMILY FAVORITE)

Steps:

• 1. PREHEAT OVEN TO 250 DEGREES F. Line a 12 cup bundt pan with greased parchment paper or brown paper bag, & then dust with flour, and set aside. NOTE: With improvements in technology over the years, you can now spray pan liberally with Bakers Joy, and eliminate the use of the Brown Paper Bag.
• 2. Cream butter & sugar in a large bowl with an electric mixer until light and fluffy. Add egg yolks one at a time, beating well after each addition.
• 3. Gradually add the flour, a little at a time. Stir in the cherries and pecans. When the batter becomes stiff, add the lemon extract, mixing well until blended.
• 4. I prefer using both green & red cherries to add extra color to the cake.
• 5. In a separate bowl beat the egg whites until stiff peaks form, but are not dry. Fold into the cake batter until blended. Spread batter evenly into the prepared pan and bake in preheated 250 degree F. oven for 2 1/2 hours.
• 6. Cool the cake in pan on a rack for 1 hour. Invert cake onto rack. Remove liner, and cool completely, right- side up.
• 7. This recipe is dedicated to the memory of my mother Barbara S. Goldmon, my first culinary instructor, that had so much patience to teach me what she knew how to do best. She made this cake for as long as I can remember, and each time I make it, it reminds me of her, and her true patience. If you want to know patience try cooking this cake at 250 degrees for 2 and a half hours in a wood stove, where you need to constantly add wood to maintain the temperature. That's patience my friend. Here is to you mama with love.
• 8. I just made this cake for the first time WITHOUT THE BROWN PAPER BAG, OR PARCHMENT PAPER. I used the BAKERS JOY, AND THE CAKE TURNED OUT WONDERFULLY. jUST THOUGHT YOU WOULD LIKE TO KNOW. I have made it for years strickly as it was written, but now I know if I use BAKERS JOY, I do not need the parchment paper or brown bag. YIPPEE.
• 9. This is a sliced platter of this delicious cake.