Buena Vista Loaf Cake Tnt Recipes

BUENA VISTA LOAF CAKE RECIPE - (4.4/5)

Steps:

• Adjust rack 1/3 up from the bottom of the oven and preheat oven to 350 degrees. Butter a 9" x 5" x 3" loaf pan (8 c capacity) and dust with fine, dry bread crumbs (not flour, this sounds nuts but it does work better than flour), shake out the excess and set aside. Sift together the first 5 ingredients and set aside. In the large bowl of an electric mixer cream the butter. Add the vanilla, espresso powder and sugar and beat to mix well. Beat in the eggs one at a time. On low speed add about half the sifted dry ingredients, scraping the bowl and beating only until just incorporated. Gradually beat in the milk and then the rest of the dry ingredients again scraping the bowl and beating just incorporated (it's important not to overheat this). Remove from the mixer. Add the dates and stir to mix well, then stir in the raisins, nuts and chocolate morsels. Turn into the prepared pan and smooth the top Bake for approximately 1.5 hours or until a cake tester inserted into the middle comes out clean and dry. Remove from the oven and let sit in the pan for about 10 minutes. Cover with a rack and invert the pan. Remove the pan and carefully (the cake is still soft) turn right side up. Let sit until completely cool.

BUENA VISTA LOAF CAKE (TNT)

Steps:

• Adjust rack 1/3 cup from bottom of oven and preheat to 350. Butter a 9 x 5 inch loaf pan, 8 cup capacity. Dust it with fine dry breadcrumbs or chocolate (powdered cocoa). Invert to shake excess. Set aside. Sift together the flour, salt, baking soda, cinnamon and cocoa and set aside. In large bowl of mixer, cream butter. Add the vanilla, dry instant espresso and sugar. Beat to mix well. Beat in eggs, one at a time. On low speed, add about half of the sifted dry ingredients. Scrape bowl with spatula and beat only until incorporated. Then gradually beat in milk and finally the remaining dry ingredients, again scraping bowl and beating only until incorporated. Remove from mixer. Add dates and stir to mix well. Stir in raisins, nuts and chocolate morsels. Turn into prepared pan and smooth the top. Bake for about 1 1/2 to 1 3/4 hours, or until cake tester inserted into middle comes out clean and dry. Let cake stand in pan for about 10 minutes. Then cover with a rack and Invert pan and rack. Remove pan and then carefully turn cake right side up. Let it stand until it is cool. The crust will be very crisp and crunchy. Slice with a serrated knife. Note: This won first prize at the California State Fair. I've made it many times, and it even passed the high school kid test. I brought it to school one holiday, and the kids raved about it. They wanted the recipe to bring home to their moms. As soon as they discovered that there weren't any prunes in there (they were dates!), they came back for seconds. And thirds! This loaf freezes beautifully, so you can make it weeks in advance. Source; My Old Recipes

HORTENSIA'S BEST-EVER CHOCOLATE POUND CAKE

Steps:

• Preheat the oven to 325 degrees F. Brush a 10-inch Bundt pan with the room-temperature (but still firm) unsalted butter. Pour 1/2 cup sugar into the pan, swirling the sugar in the pan so that the chimney and sides are covered well. Turn the pan upside down to remove any excess sugar and set aside.
• Sift together the flour, cocoa, baking powder, baking soda, and salt.
• Into the bowl of an electric mixer fitted with a paddle, cream the butter on medium speed. Add the sugar and beat until the mixture is light and fluffy. Scrape down the bowl with a rubber spatula. Beating at medium speed, add the eggs, one by one, beating only until they are well blended.
• Beating on low speed, add a third of the flour mixture and a third of the buttermilk. Do this twice more with the remaining dry ingredients and buttermilk, scraping the bowl with a rubber spatula in between. Finally, beat the batter on medium speed for 30 seconds, until it is smooth.
• Pour the batter into the prepared pan. Bake the cake for 50 to 60 minutes, until the top feels springy and a toothpick inserted in the middle comes out clean.
• Cool the cake in the pan on a wire rack for about 20 minutes. Then turn it out onto the wire rack to finish cooling.
• To finish, dust the cake with cocoa or confectioners' sugar.