Ingredients for the Cake: 2 sticks butter or margarine 1/2 cup crisco 2 cups sugar 5 well beaten eggs 3 cups all purpose flour 1/2 teaspoon baking powder 1 cup milk 1 teaspoon rum extract 1 teaspoon coconut extract 1 teaspoon almond extract 1 teaspoon lemon extract 1 teaspoon vanilla extract In large bowl, cream the butter, Crisco and sugar together until fluffy. Add the eggs. Add the flour and baking powder, and mix well. Now add the milk and mix well. Add the 5 different extracts and again, beat well. Pour into a greased, floured tube pan and bake at 325 degrees for 1-1/2 hours. How to cook and bake with less sugar Eat healthy. Avoid sweets and processed foods. Cut back on fats. Watch your carbs. Once upon a time, those words of advice were only given to dieters looking to take off some added pounds. These days, though, all the major health organizations are telling us that following these rules can make us much healthier. Unfortunately, for those of us with a sweet tooth and those of us who love to bake, those bits of advice also seem to sound the death knell for decadent desserts. With just a little adjustment of your recipes, you can bake low sugar snacks that taste just as good as the traditional high fat, high calorie and unhealthy treats. On this page are some tips for baking at home with less sugar.
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| Glaze Recipe Ingredients for the Glaze: 1 cup sugar 1/2 cup water 1 teaspoon rum extract 1 teaspoon coconut extract 1 teaspoon almond extract 1 teaspoon lemon extract 1 teaspoon vanilla extract In medium saucepan, combine sugar, water and extracts and mix well. Bring to a bowl, and keep stirring until the sugar dissolves. Pour this mixture over the cake in the pan, while the cake is still hot out of the oven. Let the cake stand in the pan until cool. The cake freezes well..However, you may find there won't be any cake left to freeze! It tastes so good! Recipe by Barbara Laporte Basics of Baking Lighter at Home Reduce the amount of fat used in recipes, but keep in mind that some recipes need a minimum amount of fat in order to succeed at all. The biggest trick to learn in reducing the fat content is to substitute another moist ingredient for part of the butter, oil or shortening called for in the recipe. Popular choices include fat-free sour cream, light cream cheese, orange juice or applesauce. When you increase the nutritional value of the dessert, it's far easier to be satisfied with smaller portions - and fewer calories. Allergy Recipes Army Air Corp Photos WWII Baking Tips Beverages Book Care and Repair Children's Recipes Chinese New Year Christmas Entertaining Recipes Cookbook Reviews Cooking and Food Links Cooking for a Large Group Cooking Tips Creative Holiday CookingCulinary History Easter Information and Recipes Easy Recipes Entertaining Tips and Recipes Fun with Food Food Trivia Free Stuff Fun with Food Halloween Fun Herbal Remedies Herbs and Spices Household Hints Kids Crafts and Recipes Kids Links Memorial Day Information Nineteenth Century American Women Nineteenth Century Advertising Nutrition Parenting Tips Pet Goodies for Dogs, Cats and Birds Recipes from the 1800's Sewing Tips Thanksgiving Recipes Weather Page Wine and Beer Information  The Pound Cake Cook Book The Pound Cake Cook Book is a collection of over 300 pound cake recipes gathered over many years, from many cooks in many states. It starts with the classic pound cake, made with one pound each of butter, sugar, flour and eggs, which first appeared in The Virginia Housewife or Methodical Cook, written by Mary Randolph in 1824. From there, let your imagination run wild. There are many varieties of plain pound cakes, but also cakes made with chocolate, brown sugar, nuts, spirits, spices and every imaginable fruit and vegetable. Low fat modifications create a healthier product. There’s even a section for quick and easy pound cakes made with prepared cake mixes. Recipes range from the basic to the bizarre, but all are delicious, with velvety textures and terrific tastes. Enjoy! |
