Freihofers Louisiana Ring Cake Recipes

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ORANGE RING CAKE



Orange Ring Cake image

This recipe was submitted by Christina Lewis in today's Thursday magazine. It looks wonderfully easy to make. I'm sure it's good. It would make a nice gift too!

Provided by Charishma_Ramchanda

Categories     Dessert

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

125 g all-purpose flour (maida)
75 g butter
2 eggs, beaten
1 teaspoon baking powder
4 tablespoons orange juice
4 tablespoons mixed fruit
100 g sugar

Steps:

  • Beat eggs in a bowl, one at a time, until light and fluffy.
  • Use cold eggs as eggs tend to separate best when cold.
  • Cream in sugar.
  • Add butter; mix well.
  • Add flour and baking powder; mix well.
  • Add juice and 2 tbsps of the mixed fruit and continue to mix.
  • Grease a cake tin.
  • Spread out the remaining 2 tbsps of mixed fruit in the ring-shaped baking tin/pan.
  • Add the cake mixture.
  • Bake for 20 minutes in an electric oven at 100°C or until a wooden toothpick inserted in the center comes out clean.
  • Allow to cool in pan for 10 minutes.
  • Unmold from pan.
  • Allow to cool completely on wire rack.
  • Cut and serve with tea for a delicious snack!

Nutrition Facts : Calories 268.8, Fat 12, SaturatedFat 6.9, Cholesterol 97.2, Sodium 156.2, Carbohydrate 36.4, Fiber 0.8, Sugar 17.7, Protein 4.6

THE BEST LOUISIANA CRUNCH CAKE EVER



The Best Louisiana Crunch Cake Ever image

One of my all time favorite southern classic desserts, that is excellent during the holidays, and even better everyday!

Provided by TwinGodesses

Categories     Dessert

Time 1h

Yield 1 Cake, 8-10 serving(s)

Number Of Ingredients 12

3 cups cake flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups granulated sugar
1 cup butter, softened
4 large eggs, room temperature
1/4 cup sour cream
1 cup buttermilk
2 teaspoons pure vanilla extract
1/4 cup granulated sugar
1/4 cup sweetened flaked coconut

Steps:

  • 1. Preheat oven to 350 Degrees Fahrenheit.
  • 2. Sift together cake flour, salt, baking powder and soda. Set aside.
  • 3. In a large separate bowl, beat butter until very fluffy (approx. 5 minuets) then add 2 cups of sugar. Continue to beat until light and fluffy (approx. 2 more minutes).
  • 4. Beat in eggs, one at a time, making sure that each egg is thoroughly blended before adding the next egg.
  • 5. Mix in sour cream and vanilla extract.
  • 6. Blend in some of the dry ingredients followed by some of the buttermilk in alternates. This is a way to ensure that the ingredients are being thoroughly blended together -- For example; add dry mixture followed by buttermilk, dry mixture, buttermilk dry mixture -- so on and so forth -- DO NOT OVER BEAT OTHERWISE CAKE WILL BECOME HARD AS A BRICK ONCE FINISHED BAKING!
  • 7. Grease a bundt cake pan. I used a non stick angle food spring formed tube pan. If you do not have a non stick pan, be sure to grease your pan and dust with flour! Add in 1/4 cup of sugar to the bottom of pan and about 3 inches up the sides, tapping the pan to ensure even distribution. Leave excess sugar in pan. Sprinkle coconut flakes to the bottom of the pan. Scrape batter into the bundt pan and spread evenly.
  • 8. Bake for about 50 minutes to an hour or until a wooden skewer inserted comes out clean (if it comes out wet, bake another 10 minutes or so, if it comes out crumbly, you over baked the cake).
  • 9. Let cake cool for about 10 minutes, then carefully remove from pan, making sure that the sugary coconut side is faced upward. Use a knife to scrape the sides if cake becomes stuck. (this step is very important otherwise your cake will continue to bake and will become very dry and completely stuck in the pan).
  • 10. Drizzle glaze over the crunchy top portion of cake. Please use my Vanilla Almond Glaze recipe to complete this cake!

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