Country Traditions

September 27, 2010


Filed under: recipes — Tags: , , , — dmacc502 @ 11:09 am
Wheat flour

Image via Wikipedia

    Q: Can you use all-purpose flour in place of cake and pastry flour and what is the difference? Also, if you use regular butter in place of salt-free, what is the difference?

A: Cake flour and all-purpose flour are not interchangeable when it comes to baking. They have different protein contents and give very different end results.


September 17, 2010

Old-Fashioned Strawberry Buttermilk Cake by SYLVIA Britton

Filed under: Churning butter, recipes — Tags: , , — dmacc502 @ 12:08 pm
I subbed some self-rising flour for baking pow...

Image by urbanfoodie33 via Flickr

A simple country buttermilk cake with strawberries is the perfect accompaniment to an evening meal.  This recipe is very old and very simple. It makes a great cake for afternoon tea and for whipping up quickly when company comes over unexpectedly.

Prepare a 9 inch round cake pan by buttering it well and then sprinkling it with flour, shake out excess flour. Preheat oven to 400*F.


1 1/4 cups self rising flour or use 1 cup all-purpose flour plus 1/4 tsp salt, 1/2 tsp. baking powder and 1/2 tsp baking soda.
1/2 stick butter
2/3 cups sugar
Another 1 1/2 tablespoons sugar
2 cups capped, chopped strawberries or use whole raspberries or even whole blackberries
1/2 cup plus 2 tablespoons buttermilk
1/2 tsp vanilla
1 egg

Cream butter and 2/3 cups sugar til its fluffy and light colored. Add the egg and mix in. Add the flour )salt,soda and baking powder if using) mix well.

Add buttermilk and vanilla. Stir til blended. Pour into prepared pan. Scatter chopped berries over top then sprinkle with sugar. You can use sanding sugar to make it really sparkly!
Bake at 400*F for 25-30 minutes. Check for doneness by inserting a very thin small knife in the center. If the knife comes out clean the cake is done.
Take out of the oven when done, cool 10 minutes. Turn out onto a plate to cut and serve.

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