Aunt Esthers Favorite Cake Recipes

AUNT ESTHER'S SECRET RUM CAKE RECIPE

Steps:

• Preheat oven to 300. Grease tube pan with removable bottom. Add a ring of wax paper to bottom of pan to ease release after cooking.
• Beat butter and sugar thoroughly. Add yolks.
• In another bowl, combine flour, salt and baking soda.
• Alternately add flour mixture and sour cream to butter mixture.
• Add extracts and rum, if desired.
• In separate chilled bowl, beat whites to stiff peaks.
• Fold whites into batter.
• Spoon into pan.
• Coat top with additional sugar.
• Bake at 300 for 1.5 to 2 hours until cake tester comes out clean.

AUNT FAYE'S POUND CAKE

Steps:

• 1. Preheat oven to 350 degrees. Spray tube bundt pan generously with Baker's Joy.
• 2. Mix ingredients for cake together until smooth. Do not overmix.
• 3. Pour batter into pan and bake for 55 -65 minutes until done (Use the fork or tooth pick test). Allow to cool for about 10-15 minutes and invert to serving dish.
• 4. While cake is cooling mix powdered sugar and lemon juice to desired texture. It is only a glaze, so it should been a thick nectar consistency.
• 5. Pour glaze over cake a little at a time spreading with the back of a spoon allowing it to soak into the still warm cake.
• 6. Serve warm or room temperature.....it doesn't matter!

AUNT ESTHER'S FAVORITE CAKE

Steps:

• 1. Use one pan (8X8) ungreased, the pan in which you are going to bake the cake .
• 2. Sift into pan the flour, cocoa, sugar, salt and baking soda.
• 3. Add the vinegar, vanilla and melted shortening.
• 4. Pour warm water over all.
• 5. Beat well, using a fork to clean the corners of the pan.
• 6. Bake at 350 degrees for 45 minutes until cake springs back or toothpick is clean.
• 7. Let cake cool and then frost or use the 10x and the doily.