Best Two Egg Cake Grandmas Recipes

CLASSIC TWO EGG VANILLA POUND CAKE

Steps:

• Gather the ingredients.
• Preheat the oven to 325 F. Grease and flour a 9 x 5 x 3-inch loaf pan.
• Cut the butter into several smaller pieces.
• Put the butter pieces and sugar in a large mixing bowl. With an electric mixer on medium-high speed, cream the butter and sugar for about 5 to 7 minutes, until light and fluffy.
• Add the eggs, one at a time, beating well after each addition.
• In a separate bowl, combine the flour, baking powder, and salt; whisk or stir to blend thoroughly. Set aside.
• In a 1 cup measure, combine the 2/3 cup of milk and the vanilla. Set aside.
• Add about one-third of the flour mixture to the creamed mixture and beat until just barely blended.
• Add half of the milk and blend well.
• Add another one-third of the flour and beat until just barely blended. Beat in the remaining milk until smooth and blended. Add the remaining flour mixture and beat just until blended.
• Scrape the batter into the prepared loaf pan and spread evenly.
• Bake for about 1 hour and 15 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
• Serve and enjoy.

OLD FASHIONED TWO-EGG CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour two 9-inch cake pans. In a mixing bowl, combine the sugar and butter. Beat on medium speed with an electric mixer until well mixed. Add the eggs and beat until combined. Combine the flour, baking powder, and salt in a bowl. With the mixer running, alternately add the flour mixture and milk, mixing until blended after each addition. Stir in the vanilla and lemon extracts. Evenly divide the batter between the prepared pans. Place in the oven and bake at 350 degrees F for 20-25 minutes or until the tops spring back when lightly touched. Remove the cake pans from the oven and let cool for 5-10 minutes then remove the cakes from the pans and let cool completely on a wire rack. Store the cakes in an airtight container at room temperature for up to 5 days. These cakes also freeze well.

TWO EGG CAKE

Steps:

• 1. Pre-heat oven to 350. Bake about 30 minutes or until tooth pick comes out clean.
• 2. Cream shortenting (Crisco), sugar and vanilla until light and fluffy. Add eggs and beat thoroughly. Add ingredients ALTERNATLY with milk, mixing after each addition.
• 3. Bake in prepared (greased and lightly floured) 8" round cake pans.

MOMMA'S TWO-EGG TREASURE CAKE

Steps:

• In a large bowl, sift together flour, sugar, salt& baking powder.
• Set aside.
• Drop in shortening, add 2/3 of milk, vanilla and mix for 2 minutes on low speed of electric mixer.
• Add one egg at a time, beating continually, add the rest of milk and mix for 2 additional minutes.
• Grease and flour two 8" round cake pans, and divide the batter evenly between the two pans.
• Preheat oven to 375 and bake for 25 minutes or until golden brown in color.
• Test the center of the cake with a toothpick; if it comes out clean the cake is done!
• Allow cakes to cool before removing them from the pans.
• Thoroughly cool before decorating.
• Note: If you only have all-purpose flour on hand, reduce amount of flour by 2 tbsp.
• and increase baking powder by 1 tsp.
• P.
• S.
• You may use this recipe for cupcakes by reducing the milk to 3/4 cup.
• Fill with your favorite jam or fruit and cover with your favorite icing.

BEST TWO-EGG CAKE

Steps:

• 1. Stir shortening to soften. Gradually add sugar and mix thoroughly at medium speed.
• 2. Add vanilla, and then add the eggs one at a time mixing well after each. Sift flour with baking powder and salt.
• 3. Add to shortening mixture alternately with the milk, mixing after each addition.
• 4. Bake in 2 paper-lined 9x1 1/2-inch ROUND pie pans at 375 degrees for roughly 23-25 minutes
• 5. Cool and add any frosting you wish and serve
• 6. NOTE: May take longer to prepare until you get the recipe down

BEST TWO-EGG CAKE

Steps:

• Stir shortening to soften.
• Gradually add sugar, and cream together until light and fluffy.
• Add vanilla.
• Add eggs, 1 at a time, beating well after each.
• Sift flour, baking powder, salt together 3 times, add to creamed mixture alternately with milk, a little at a time.
• Beat after each addition till smooth.
• Bake in 2 paper-lined 9x1 1/2-inch round pans in moderate overn (375°) about 25 minutes.

GRANNY CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix the eggs, undrained crushed pineapple, flour, 1 cup of the white sugar, baking soda, salt, and 1 teaspoon of the vanilla together and stir until just combined. Pour batter into one ungreased 9x13 inch baking pan.
• Combine the light brown sugar and the chopped nuts. Sprinkle over the top of the cake batter. Bake in preheated oven for 25 to 35 minutes or until cake tests done. Remove cake from oven and pour topping over hot cake.
• To Make Topping: In a small saucepan combine the butter or margarine, the evaporated milk, the remaining 1/2 cup of the white sugar, and 1 teaspoon of the vanilla. Cook over medium low heat, stirring occasionally until sugar is dissolved. Mixture will be thin. Pour over hot cake.

BEST TWO- EGG CAKE

Steps:

• Preheat oven to 375*. Stir shortening to soften; gradually add sugar and cream thoroughly (12-15 minutes at medium-high speed, using an electric mixer). Add vanilla and eggs (1 at a time, beating well after each egg). Sift flour with baking powder and salt; add to creamed mixture alternately with milk, beating after each addition. Bake in 2, parchment lined, 9 x 1 1/2", round pans in oven for approximately 23 minutes.

GRANDMA'S MOIST CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch pans.
• In a medium bowl, cream together the butter and sugar. Beat in the eggs, one at a time. Combine the milk and vanilla, add alternately to the creamed mixture with the flour, ending with the flour. Mix only as much as necessary. Pour into the prepared pans.
• Bake for 15 to 20 minutes in the preheated oven. Cake will pull away from the sides of the pan slightly when done. Allow cakes to cool in the pans for a few minutes before removing to wire racks to cool completely.

GRANDMA'S OLD FASHIONED TEA CAKES

Steps:

• In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and nutmeg; stir into the creamed mixture. Knead dough for a few turnns on a floured board until smooth. Cover and refrigerate until firm.
• Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

GRANDMOTHER'S POUND CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 8x4 inch loaf pans, then line with parchment paper.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour alternately with the milk, mixing just until incorporated.
• Pour batter evenly into prepared loaf pans. Bake in the preheated oven for 70 minutes, or until a toothpick inserted into the center of the cakes comes out clean. After removing them from the oven, immediately loosen cake edges with a knife. Allow to cool in pans for 10 minutes, then remove from the pans. Strip off the parchment paper and cool completely on wire racks.