Tuesday, September 15, 2015

New Recipe #13: 1-2-3-4 Cake


1-2-3-4 Cake is like a pound cake. My maternal grandmother likes to make it and taught me as a child. The cake's name comes from the ingredients; there's 1 of something, 2 of another and so on. It's definitely easy to memorize. Passed down orally, this is likely why it's an old-fashioned recipe.

Just before making this recipe, I had bought a fancy bundt pan cheaply from HomeGoods. It was something that I've been wanting for awhile. Usually I am a frosting sort of gal, but I appreciate that the cake is pretty itself.  I really wanted to test out my new bundt pan and decided that I would make my grandmother's 1-2-3-4 cake in it.


I made it during the summer which I do not recommend. I noted in my planner than I baked it on August 26th. It's a decadent cake, so it's heavy and would be better suited for the fall or winter.


To aid my memory from making this decades ago, I did reference a few recipes online including the one from Paula Deenthis one inspired by Paula Deen's simplified recipe, and this one for the bake time when using a bundt pan. I can't remember if I used all-purpose or cake flour. Sorry about that! Either will work. I also added a bit of salt. Anyway, it turned out well. This was one I shared with others and everyone liked it.




1-2-3-4 Cake
Served as a Bundt Cake

Ingredients
1 tsp. vanilla extract
1 c. milk
1 c. unsalted butter, softened
2 c. granulated sugar
3 c. flour, sifted
4 eggs
1/2 tsp. salt
a bit of powdered sugar for dusting, if desired

Instructions
1. Preheat oven to 350° F.
2. Grease and flour bundt pan. 

3. Using an electric mixer, blend butter and sugar well, about 6 to 8 minutes. 
4. Add eggs, one at a time, beating well after each addition. 
5. Add flour and milk alternately to creamed mixture, beginning and ending with flour. 
6. Add vanilla and continue to beat until just mixed. 
7. Pour batter into prepared pan. 
8. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. 
9. Bake until done, about 40 minutes. 
10. Cool in pans 5 to 10 minutes. 
11. Invert and tap pan to reveal pretty side. Cool completely.
12. Dust with powdered sugar, covering any imperfections.


Buon Appetito!



Check out my previous new recipes...

I baked my beloved brookies Monday afternoon for a family dinner that evening...




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