Best 3 Aunt Evelyns No Name Cake Recipes
In the realm of classic desserts, few names carry the weight of nostalgia and comfort quite like "Aunt Evelyn's No Name Cake." This humble yet magical creation has been a staple in family gatherings and potlucks for generations, tantalizing taste buds with its delicate crumb, moist texture, and a flavor profile that dances between the familiar and the extraordinary. Whether you're a seasoned baker or a novice in the kitchen, embarking on the journey to recreate this legendary cake is a rewarding experience that leads to a dessert that epitomizes the essence of home-baked goodness.
Let's cook with our recipes!
AUNT EVELYN'S NO NAME CAKE
Categories Egg Nut Dessert Bake Quick & Easy
Yield Depends on size of pieces cut. 12???
Number Of Ingredients 2
Steps:
- Cream together 2 sticks butter, 1.5 C sugar and the eggs. Mix in the crushed vanilla wafers, the baking powder, the coconut and the nut meats. Pour into a greased and floured 13 x 9 baking pan. Bake 1 hour at 350. When cool ice with: Stir together icing ingredients until well mixed. Ice cake and serve.
LEMON-BUTTERMILK POUND CAKE WITH AUNT EVELYN'S LEMON GLAZE
My mother's blue-ribbon pound cake recipe. It always gets rave reviews.
Provided by Sarah Copeland Sawicki
Categories Lemon Desserts
Time 1h30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Beat white sugar and 1 1/2 cups butter together in a bowl with an electric mixer until light and fluffy, about 10 minutes. Add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next.
- Sift flour, salt, and baking soda together in a bowl. Add 1/3 of the flour mixture to the butter mixture; mix well. Pour in 1/2 the buttermilk and beat until combined. Repeat adding the remaining flour mixture and buttermilk, beating well after each addition, and ending with the flour mixture. Stir lemon extract into batter. Pour batter into prepared tube pan.
- Reduce oven temperature to 325 degrees F (165 degrees C).
- Bake in the oven until a toothpick inserted into the center of the cake comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to a cake platter or plate.
- Beat confectioner's sugar, lemon juice, 2 tablespoons butter, and lemon zest together in a bowl until glaze is smooth. Pour about half the glaze over the cake; let cool. Pour remaining glaze over the cake.
Nutrition Facts : Calories 630.1 calories, Carbohydrate 91.9 g, Cholesterol 128.9 mg, Fat 27.2 g, Fiber 1.1 g, Protein 6.8 g, SaturatedFat 16.5 g, Sodium 372.2 mg, Sugar 63.5 g
LEMON-BUTTERMILK POUND CAKE WITH AUNT EVELYN'S LEMON GLAZE
My mother's blue-ribbon pound cake recipe. It always gets rave reviews.
Provided by Sarah Copeland Sawicki
Categories Lemon Desserts
Time 1h30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Beat white sugar and 1 1/2 cups butter together in a bowl with an electric mixer until light and fluffy, about 10 minutes. Add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next.
- Sift flour, salt, and baking soda together in a bowl. Add 1/3 of the flour mixture to the butter mixture; mix well. Pour in 1/2 the buttermilk and beat until combined. Repeat adding the remaining flour mixture and buttermilk, beating well after each addition, and ending with the flour mixture. Stir lemon extract into batter. Pour batter into prepared tube pan.
- Reduce oven temperature to 325 degrees F (165 degrees C).
- Bake in the oven until a toothpick inserted into the center of the cake comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to a cake platter or plate.
- Beat confectioner's sugar, lemon juice, 2 tablespoons butter, and lemon zest together in a bowl until glaze is smooth. Pour about half the glaze over the cake; let cool. Pour remaining glaze over the cake.
Nutrition Facts : Calories 630.1 calories, Carbohydrate 91.9 g, Cholesterol 128.9 mg, Fat 27.2 g, Fiber 1.1 g, Protein 6.8 g, SaturatedFat 16.5 g, Sodium 372.2 mg, Sugar 63.5 g
Tips:
- Use cake flour for a lighter texture: Cake flour has a lower protein content than all-purpose flour, which results in a more tender and fluffy cake.
- Cream the butter and sugar until light and fluffy: This will help to incorporate air into the batter, resulting in a lighter cake.
- Add the eggs one at a time, beating well after each addition: This will help to prevent the batter from curdling.
- Do not overmix the batter: Overmixing can result in a tough, dense cake.
- Bake the cake until a toothpick inserted into the center comes out clean: Overbaking can result in a dry cake.
- Let the cake cool completely before frosting: This will help to prevent the frosting from melting.
Conclusion:
Aunt Evelyn's No-Name Cake is a classic Southern recipe that is easy to make and always a crowd-pleaser. The cake is light and fluffy, with a moist crumb and a delicious vanilla flavor. The frosting is rich and creamy, and it perfectly complements the cake. This cake is perfect for any occasion, and it is sure to be a hit with everyone who tries it.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love