Best 4 Aunt Evelyns No Name Cake Recipes
Indulge in a culinary journey with Aunt Evelyn's No-Name Cake, a classic dessert shrouded in mystery and tantalizing taste. This beloved cake has captured the hearts of generations with its simple yet extraordinary charm. With variations ranging from the traditional to the delightfully unexpected, this article unveils the secrets behind Aunt Evelyn's No-Name Cake. Discover the original recipe, passed down through the ages, featuring a moist and tender crumb enveloped in a delicate glaze. Embark on a flavor adventure with delectable variations, including a luscious chocolate version, a zesty lemon twist, and a decadent peanut butter surprise. Each recipe promises an explosion of flavors, leaving you craving more. Get ready to impress your loved ones with this timeless classic and create memories that will be cherished for years to come.
Here are our top 4 tried and tested recipes!
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 Desserts Fruit Dessert Recipes Lemon Dessert Recipes
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
AUNT EVELYN'S POUND CAKE
This recipe came from my Aunt Evelyn Small. She lived in the Wildwood Villas not to far from me. She loved to cook and bake and loved company. I know she would enjoy knowing that I shared this with everyone. She was originally from Tangier Island, Va.
Provided by Sadie Harmon Slotterback
Categories Cakes
Time 1h35m
Number Of Ingredients 7
Steps:
- 1. Gather all your ingredients together.
- 2. Mix everything together in mixer bowl. Beat everything together at once.
- 3. Pour into an ungreased 10" tube pan. Bake at 350o for 1 hour and 20 minutes or until cake tests done by inserting toothpick into center and it comes out clean. When you remove cake from oven do not try to remove cake immediately from pan. Wait at least 10 min. Then take a knife or spatula and go around cake to loosen it. Do the same for the middle of the cake using a smaller spatula or knife.
- 4. I don't usually ice this cake but you can or just sprinkle it with confectioners sugar. This cake is moist and delicious.
OSTAKAKA -- AUNT EVELYN (RENANDER--ANDERSON RECIPE
Provided by á-825
Number Of Ingredients 9
Steps:
- FOLLOW DIRECTIONS CLOSELY Dissolve rennet in small amount of warm water (takes quite a while) Warm milk to 90 deg to 100 deg. Mix flour in a little cold milk to make a thin paste. Add dissolved rennet to flour paste and stir in stir into warm milk. Stir slowly so flour does not settle to the bottom. When milk is beginning to clabber (thicken) stop stirring - let set for 2 hours. Cut through several times with long knife so whey will separatew from curds. Drain Put curds in large bowl and add eggs ( beaten), cream, sugar, and salt. stir into curds carefully. Bake in 9 x 13 and 8 x 8 pans at 400 deg for 10 min. Then at 375 deg for 50 minutes. Requires large pan to accommodate milk -- it is not cheap either.
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.
Tips:
- Use room temperature ingredients. This will help the ingredients blend together more easily and create a smoother batter.
- Do not overmix the batter. Overmixing can make the cake tough. Mix just until the ingredients are combined.
- Bake the cake in a preheated oven. This will help the cake rise evenly.
- Do not open the oven door during baking. This can cause the cake to fall.
- Let the cake cool completely before frosting. This will help the frosting to set properly.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- This cake can be stored at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Conclusion:
Aunt Evelyn's No Name Cake is a classic Southern cake that is easy to make and always a crowd-pleaser. The cake is moist and fluffy, with a tender 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, from birthdays to holidays to potlucks. No matter how you serve it, Aunt Evelyn's No Name Cake is sure to be a hit.
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