Best North Carolina Sand Cake Recipes
SAND CAKE
Provided by Robert Farrar Capon
Categories dessert
Time 1h
Yield 12 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Cream butter and sugars together thoroughly.
- Add eggs one at a time, beating thoroughly after each addition.
- Sift starch, cake flour and baking powder together and add, mixing thoroughly.
- Add vanilla and lemon rind, mix batter well, pour into buttered and floured tube pan and bake for 45 minutes or until cake tester comes out clean.
- When cool, remove from pan and sprinkle with powdered sugar. Serve in slices with vanilla ice cream and lingonberries.
SAND "CAKE"
If you're a fan of chocolatey dirt cake, you'll love this vanilla version. The key difference? Use crushed vanilla wafers rather than chocolate sandwich cookies!
Provided by My Food and Family
Categories Home
Time 1h15m
Yield Makes 18 servings, about 1/2 cup each.
Number Of Ingredients 6
Steps:
- Crush wafers in large sealable plastic bag with rolling pin. (Or, process in food processor or blender until finely crushed.).
- Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Let stand 5 minutes. Gently stir in whipped topping and half of the crushed wafers. Spoon into 13x9-inch dish; sprinkle with remaining crushed wafers.
- Refrigerate 1 hour or until ready to serve. Decorate with fruit snacks. Store leftover dessert in refrigerator.
Nutrition Facts : Calories 150, Fat 4.5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 4.6421 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
PERFECT SAND CAKE
This recipe is the final result of all cake recipes I have ever tried and this is (in my opinion) the best recipe you could use for having a great cake. I consider this recipe is the basic mixture I use and then I use any of the variations I know to end up with a different cake each time. Note: Regarding the flour, I either use 3 cups of all-purpose flour or 2 cups all-purpose flour + 1 cup whole-wheat flour to have that grainy rustic texture of cake which I like, so it depends on your personal taste.
Provided by Huda salih
Categories Dessert
Time 1h10m
Yield 16 pieces
Number Of Ingredients 24
Steps:
- Put the oil in electric mixer bowl, put in sugar, beat the mixture until blended.
- Add the eggs one at a time, beating well after each addition.
- Mix yogurt with water.
- Add flour in thirds alternating with yogurt and water mixture.
- Add baking powder, baking soda and one of the variations mentioned above (or you can be creative and add whatever you like).
- Pour the cake mixture (the mixture shouldn't be thick, it is almost watery in consistency).
- In greased, floured cake pan (I prefer the one with the whole in the middle or a loaf pan for easy cutting).
- Put the cake in COLD oven, set the heat at 180°C, let the cake in the oven until a toothpick inserted in the center comes out clean, about 1 hour.
- Remove the cake from the oven,let it sit for about 10 minutes, remove from pan.
- Let the cake cool on wire rack (or I put the cake in plastic bag and close it while the cake in it so the outer surface of the cake won't be hard, it will be soft instead.
- Optional: You may sprinkle icing sugar on the face before cutting into pieces.
- Serve the cake with orange juice, coffee or hot tea.
Nutrition Facts : Calories 456.8, Fat 18.6, SaturatedFat 2.9, Cholesterol 67.1, Sodium 91.4, Carbohydrate 69.5, Fiber 3.5, Sugar 42.8, Protein 6.7
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