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Pound Cake

Drizzle Lemon Glaze over the top of the cake for a sweet touch.


Makes one 9-by-5-inch loaf
  • 1 cup unsalted butter, plus more for pan<LI class=odd>2 cups sifted cake flour, (not self-rising)
  • 1/2 teaspoon salt<LI class=odd>1 1/2 cups sugar
  • 5 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  1. Preheat oven to 325 degrees. Lightly butter a 9-by-5-inch baking pan; place on a parchment-lined baking sheet. Set aside.
  2. Sift together flour and salt. Set aside.
  3. Beat butter with an electric mixer until fluffy. Gradually add sugar until mixture is creamy. Add eggs, 1 at a time, beating well after each addition. Add vanilla. Gently fold in flour mixture cup by cup, blending after each addition; pour into pan. Bake until cake springs back when touched, about 1 1/2 hours. Let cake cool for 10 minutes, then turn out onto a wire rack.
Rachel's Red Velvet Cake

This recipe is brought to us by Rachel Cheatwood, who makes up to 50 red velvet cakes a year, most between Thanksgiving and Christmas.


Serving: Makes one 9-inch layer cake
  • 2 1/2 cups White Lily self-rising flour<LI class=odd>1 teaspoon baking soda
  • 1 1/2 cups sugar<LI class=odd>1 1/2 cups vegetable oil
  • 2 large eggs, lightly beaten<LI class=odd>1 teaspoon white vinegar
  • 1 teaspoon pure vanilla extract<LI class=odd>1 cup whole buttermilk
  • 2 1/2 tablespoons red food coloring<LI class=odd>Rachel's Cream Cheese Frosting
  • Vegetable-oil cooking spray
  1. Preheat oven to 350 degrees;. Spray three 9-by-2-inch round cake pans with cooking spray, and line with wax paper. Set aside. In a medium bowl, sift together flour and baking soda. Set aside.
  2. In a medium bowl, combine sugar, vegetable oil, eggs, vinegar, and vanilla. With an electric mixer, beat until light and fluffy, about 2 minutes. Gradually add flour mixture, and mix on low speed just until flour has been incorporated. Slowly add buttermilk. Add food coloring, and beat to combine.
  3. Divide batter among pans; each pan will be about half full. Tap pans on counter to remove bubbles. Bake until a cake tester inserted into the middle comes out clean, about 30 minutes. Remove the pans to a rack to cool for 5 minutes. Invert pans onto wire racks sprayed with vegetable oil to cool cake completely, or quick-chill in the freezer for 10 to 15 minutes.
  4. To assemble, place one layer, top side down, on a cake stand. Using an offset spatula, spread with 1/4 inch of frosting. Repeat with remaining layers. To frost the top and sides of the cake, work from the center toward and over the edge, making sure to evenly coat. Store in an airtight container for up to one week.

Red Velvet Chocolate Cake

If you want your cake to be even redder, increase the food coloring by one to three tablespoons.


Makes 1wo-layer cake
  • Unsalted butter, for cake pans<LI class=odd>2 1/2 cups cake flour, (not self-rising)
  • 1 teaspoon salt<LI class=odd>1/4 cup cocoa powder
  • 1 1/2 cups sugar<LI class=odd>1 1/2 cups canola oil
  • 2 large eggs<LI class=odd>1/4 cup red food coloring
  • 1 teaspoon pure vanilla extract<LI class=odd>1 cup buttermilk
  • 1 1/2 teaspoons baking soda<LI class=odd>2 teaspoons white vinegar
  • Seven Minute Frosting
  1. Heat oven to 350 degrees;. Generously butter two 9-by-2-inch round cake pans. Sprinkle with flour, and tap out the excess; set aside. In a medium bowl, whisk cake flour, salt, and cocoa; set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar and oil, and beat on medium speed until well combined. Add eggs, one at a time, beating well after each addition. Add food coloring and vanilla, and beat until well combined. Add flour mixture, alternating with buttermilk, scraping the sides of the bowl with a rubber spatula as needed.
  3. In a small bowl, mix baking soda and vinegar until combined. Add to batter, and beat for 10 seconds. Evenly divide batter between the prepared pans.
  4. Bake until a cake tester inserted in the center of each cake comes out clean, 30 to 35 minutes. Transfer to a wire rack to cool in the pans for 5 minutes. Remove from the pans, and return to the rack to cool completely.
هذول الوصفات اخذتهم من موقع مارثا فإن شاء الله تساعدوني في ترجمتهم لأني بصراحه متوحمه عليهم ......
ولكم مني الشكر الجزيل مقدما .......
الصور المرفقة
نوع الملف: jpg tvs3747a_l.jpg‏ (23.3 كيلوبايت, المشاهدات 91)
نوع الملف: jpg cakes_01331_l.jpg‏ (17.7 كيلوبايت, المشاهدات 92)
24-04-1428 هـ, 05:59 مساءً

لا توجد تقييمات لهذا الموضوع

يمكنك البدء بإعطاء تقييم عبر الضغط على النجوم أدناه:
ههههههههههه مافهمت إلا كيك اعذريني اختي بس حبيت اشارك
24-04-1428 هـ, 08:12 مساءً
بوند كيك
1 كوب زبده غير مملحه
2 كوب طحين جميع الاستعمالات
نصف ملعقه شاي ملح
1ونصف كوب سكر
5 بيضات
2 ملعقه شاي فانيلا

تخلطين جميع المقادير بالترتيب وتضعين الخلطه في قالب الكيك وتخبز في الفرن بعد ماتخرج من الفرن يمكن وضع مربى الليمون فوق الكيكه ليعطيه اللمعه
24-04-1428 هـ, 08:50 مساءً
الكيكه المخمليه الحمراء
2 ونصف كوب طحين بالخميره
1 ملعقه شاي بيكربونات الصودا
1 ونصف كوب زيت
2 بيض
1 ملعقه شاي خل
1 ملعقه شاي فانيلا
1كوب لبن
2 ونصف ملعقه طعام لون طعام الاحمر

تخلط جميع المقادير وتخبز في الفرن وبعد ما طلعينه من الفرن تسوين له خلطه الكريمه البيضاء
وتحشينه من الداخل والخارج

اما بالنسبه حق الكيكه الثالثه هي نفس الكيكه بس تضيفين عليه كاكاو بودر الي مقداره ربع كوب وتسوين نفس الطريقه

سويه وقولي لي اشلون طلعت
24-04-1428 هـ, 08:56 مساءً
والله كنت بترجمها لك بس ليل البنادر سبقتني (من سبق لبق)
بالنيابه عنك الله يعطيها العافيه
24-04-1428 هـ, 10:49 مساءً

الساعة الآن 09:54 .

تنبيه: كل ما يطرح من مشاركات في موقع عالم حواء يمثل رأي كاتبه فقط ولا يمثل رأي إدارة الموقع.
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