Best 1928 Award Winning Gold Cake Recipes

1928 AWARD WINNING GOLD CAKE

Steps:

• Sift your flour, and then measure, and then add the baking powder, and sift the flour and powder together three times.
• Cream the butter well; slowly add the sugar, and cream till the mixture is light and fluffy.
• Add the beaten egg yolks, mixing well.
• Alternated adding the flour mixture with the milk, a little at a time, beating well after each addition.
• When the batter is smooth, add the flavoring and beat well.
• Pour the finished batter into a well greased 8-inch square baking pan.
• Bake at 350 degrees for 50 to 60 minutes.

GOLD CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease 2 (9-inch) cake pans with shortening and set aside.
• Cream together the shortening and the sugar. Combine the flour, baking powder, and salt. Slowly alternate adding the egg yolks and milk with the dry ingredients and mix until well combined. Add the vanilla and mix well.
• Pour into the prepared pans, about 550 grams of batter for each cake. Bake for 18 to 20 minutes. Remove from oven and cool on a rack.

A FAR, FAR BETTER CAKE

Steps:

• Place an oven rack in the top third of the oven and crank the box to 350°F. Then prep two 9-inch round aluminum cake pans by rubbing on a thin layer of butter on the bottoms and sides, and then flour. Finally, line the bottoms of both with a round of parchment paper.
• SiftYou can use a sifter for this or a fine sieve. the flours together with the baking powder and set aside.
• Load the paddle attachment onto your stand mixer and beat the butter on low speed just until smooth, about 1 minute. Follow with the sugar and salt, boosting the speed to medium. Continue to beat until the mixture is light and fluffy, about 4 minutes, stopping to scrape down the sides of the bowl after each minute or so.
• With the mixer still on medium, add the egg yolks one at a time, fully incorporating one before adding the next. When all eight are in, kill the mixer and scrape the bowl. Return the speed to low and slowly addI like to use a paper plate to dose in the flour...great multitasker. half the flour mixture.
• When the first half of the flour mix is worked in, add half of the milk and all of the vanilla. Stop and scrape the bowl yet again then return to low and slowly add the remaining flour. Then scrape one more time, making sure there's no dry flour hiding in the bottom of the bowl. Congratulations, you've conquered the creaming method.
• Divide the mixture between the two pans. I use a scale to ensure even distribution and that means about 660 grams per pan. Smooth the tops with a rubber spatula and tap the pans against the counter to remove any air pockets.
• Bake until the cakes reach an internal temperature of between 207 and 210°F, which typically takes between 30 and 35 minutes. The cakes should be golden brown and a toothpick inserted into the center of the cakes should come out clean.
• Remove from oven and cool cakes on a wire rack for 15 minutes then de-pan onto the rack and cool to room temp before frosting.

GOLD CAKE WITH EASY FUDGE FROSTING

Steps:

• For cake: In a bowl, cream butter until light. Gradually beat in sugar and vanilla. Beat in eggs, one at a time. Add salt and baking powder, mixing well.
• Add unsifted flour alternately with milk, beginning and ending with flour. Pour the satiny batter into a greased and floured 13x9x2-inch baking pan. Bake in a preheated 350-degree oven for 25 minutes, or until a cake tester comes out clean. Let cake cool in pan on rack. Frost.
• For frosting: In the upper half of a double boiler, over hot water, melt chocolate with butter. Stir in salt and vanilla. Remove from heat and blend in confectioner's sugar alternately with milk, beating smooth after each addition, until the consistency that will spread nicely. Spread over cooled cake.

NORWEGIAN GOLD CAKE

Steps:

• Place soft butter and flour in bowl. Mix 5 minutes on low speed. Add eggs one at a time, and blend. Sift together the sugar, baking powder, and salt. Add gradually to creamed mixture. Add extract. Mix 2 minutes after all the sugar mixture has been added.
• Turn into ungrased and floured tube cake pan. Bake 1 hour at 325 degrees. When baked, let stand 5-10 minutes then invert to cool. Sprinkle with confectioner's sugar.

AUTUMN GOLD CAKE.

Steps:

• combine cake mix, pumpkin, sugar, water, eggs and pumpkin pie spice in large mixing bowl -- beat 4 minutes at medium speed, scraping bowl often.
• pour into greased and floured 13x9" baking pan --
• bake at 350* for 40-45 minutes.
• serve warm or cold with whipped topping -- .

GOLD CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans.
• Whisk together flour, baking powder, and salt in a small bowl.
• Cream butter and sugar together in a mixing bowl. Add egg yolks and vanilla; beat until fluffy. Add milk to butter mixture in 2 parts alternately with flour mixture in 3 parts, beginning and ending with flour mixture. Spread in prepared pans.
• Bake for about 25 to 30 minutes, or until an inserted wooden pick comes out clean.