Sam's Little Cakes!!

Originally Posted by Mannlicher
This is an old, old recipe of mine. I change things with it from time to time, but it makes a good, basic cake. Single layer.
This time, I used a Flexipat mold, to make 9 little cakes. These molds are the bomb. No prep needed, like the old buttering and dusting with flour crap. The cake just falls out when done.
For icing, I used a well known and proven quick mix. You can vary the flavor by using a different jam or perserve. For these, I used some of my Kumquat marmalade.
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quick icing
cup and a half confectioners sugar
1/4 cup preserves
tablespoon soft butter
tsp corn syrup

beat together, until creamy

cake recipe
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Yellow Cake

1/4 cup Crisco Butter flavor Shortening, plus two TBLS butter
1 cup sugar
1 tsp vanilla
2 beaten large eggs
1 cup cake flour
3/4 cup AP flour
2 TSP baking Powder
1/4 tsp salt
1/2 cup milk

Method:
Cream Shortening and butter with the sugar. Add in two Tablespoons of the milk, and continue to cream until fluffy.
Add in the vanilla and eggs, and beat well.
Sift the flours, baking powder and salt together. Add in thirds to the creamed mixture. Alternate with the reminder of the milk, beating after each addition.
Pour into cake pan. Cook at 350F for 30 min. Turn off heat, and leave in the oven for another three or four min.
Remove, and cool pan on a wire rack for 10 min, then remove cake from the pan and cool until room temperature.

When cool, ice with your choice of frosting.

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