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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb (4 sticks) unsalted butter at room temperature
3 cups sugar
6 large eggs at room temperature
1 8oz block cream cheese or 1 cup sour cream at room temperature
3 cups all purpose flour or cake flour
1 tsp. baking powder
1/4 tsp. soda
1/4 tsp. salt
3/4 cup heavy cream or half & half (if using fruit juice reduce cream to 1/2 or 1/4 cup depending on how much juice you want to use. Total liquid should remain 3/4 cup.)
3 tsp. almond extract (or other flavoring desired depending on flavor you want your cake)
3 tsp. vanilla extract
See Ingredients for other variations below.
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Directions: |
Directions:PreHeat Oven
Large Bundt (holds full recipe) 325º for 1 hour , till cake tester or tooth pick comes out clean.
Med. Bundt 325º for 45 -50 mins Recipe will make 1 Med. Bundt & 1 Small (fill smaller cake pans only 3/4-2/3 full)
Small Bundt 325º for 30-35 mins. Recipe will make 3-4 Small Bundts
Large Loaf pan 350º for 30-35 mins Recipe will make 2 loaf cakes
Cover the inside of your bundt pan with coconut oil or crisco. Sprinkle a generous layer of granulated sugar on to all sides, bottom and center tube of pan.
1. Cream room temp butter until almost white and very fluffy. (it doubles in quantity)
2. Add sugar and whip till creamy
3. Add cream cheese or sour cream & beat
4. With mixer on low add eggs slowly, mixing only till yokes are broken and incorporated. Do not over mix once eggs are added.
5. Add flour with soda, baking powder and salt, alternating with cream or juice mixture, on low to med speed. Mix just until the batter is smooth and creamy looking. Less is best.
6. Add flavorings according to type of cake you are making.
7. If making other than a plain cake, fold in nuts or fruit |
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Butter Sauce & Other Variations |
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Ingredients: |
Ingredients: Extras:
Oglethorpe Cake with Nuts: Add 1 - 1 1/2 cups Walnuts or Pecans coarsely chopped
Citrus flavored cake: Add 1/4-1/3 cup fresh lemon, key lime or orange juice & reduce cream to make a total of 3/4 cup liquid.
Add 1 tsp to 2 Tbls grated lemon or orange rind/zest
Citrus Glaze: 2 Tbls butter melted, 1/2 t grated peel, 1-1 3/4 cup powdered sugar, up to 1/4 cup juice
Butter Sauce - 1/4 cup butter, 1/3 cup sugar, 2 Tablespoons water, 1 teaspoon vanilla.
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Directions: |
Directions:Butter Sauce: mix all ingredients in a small sauce pan except vanilla. Stir continually over med heat until it comes to soft ball stage. Remove from heat, stir in vanilla and drizzle warm sauce over warm cake.
Citrus Glaze - On low heat melt butter and add powdered sugar. Add zest/peel. Slowly add juice 1 Tablespoon at a time just enough to have a thick drizzle. Heat stirring constantly 3- 5 minutes, until well incorporated but do not boil. Remove from heat. Drizzle while warm on warm cake.
Oglethorpe Cake with nuts : Add nuts to cake mixture after the batter is mixed, when you add flavorings. This can be mixed in by hand or with mixer on low speed folding it in.
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Preparation
Time: |
Preparation
Time:20 - 30 minutes |
Personal
Notes: |
Personal
Notes: This cake is very versatile. I make it plain when we want Strawberry Short Cake and make it into a 3 or 4 layer cake (Put batter in 8 or 9 inch cake pans and bake at 350 for 30 - 35 minutes.) It's also really good with Janene's Praline Sauce (in this cookbook).
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This recipe for Oglethorpe Cake is from