2021 Logan County Fair

2021 Logan County Fair Cake Classic Recipes

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[August 12, 2021] 

Angel Food Cake
Joyce Conrady
1 ½ Cups Sifted Cake Flour
2 ¼ Cups Sugar
2 tsp. Cream of Tarter
13   (baker's dozen) egg whites
1 tsp. Vanilla
¼ tsp Almond Extract
½ tsp Salt

Sift cake flour. Add ¾ c. Of the sugar. In large bowl, beat egg white til foamy. Add salt, flavorings and cream of tartar. Continue beating til soft peaks stand. On slow speed beat in sugar 2T. at a time. Fold in flour and sugar mixture in 6 portions. Bake 325º for 30 minutes. Then 350º for the next the next 25-30 minutes. Take out of the oven, flip upside-down until cool. Frost with favorite frosting.

Gingerbread Layer Cake
Daniel Crider

3 Cups Flour
2 1/2 tsp. Ground Ginger
2 tsp. Cinnamon
1/2 tsp Cloves
1/4 tsp. Nutmetg
1 1/2 tsp. Salt
1 tsp. Baking Powder
1 tsp. Baking Soda
1 Cup Butter, softened
1 Cup Sugar
2   Large Eggs
1 Cup Molasses
1 1/4 Cup Milk

Preheat oven to 350ºF (175ºC). Grease two 9-inch cake pans, line with rounds of parchment paper, and flour.

In a medium bowl, whisk together flour, ground ginger, cinnamon, cloves, nutmeg, salt, baking powder, and baking soda.

In the bowl of a stand mixer, beat butter and brown sugar on medium until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Slowly add molasses, followed by ginger. Beat until well mixed.

Scrape down sides of mixer bowl. Alternating between dry ingredients and milk, add flour mixture in 3 additions, scraping down sides of bowl between additions. Mix just until combined.

Scrape batter into prepared pans, evenly distributing it between the pans. Bake in preheated oven until a toothpick comes out almost clean (with a few moist crumbs), about 25–35 minutes. Start checking at 25 minutes.

Remove from oven and allow to cool in pans on a wire rack for 15 minutes before inverting on the rack to cool completely.

Maple Buttercream Frosting

1  LB. (4 cups) Powdered Sugar
1 Cup Butter
1 tsp Vanilla
1 tsp Imitation Maple Flavoring
or Maple Extract

Add softened sticks of butter to mixer.

Add vanilla and maple extract.

Mix until butter and extracts are completely mixed.

Add powdered sugar.

Beat on low until powdered sugar is incorporated.

Then move mixer up to medium-high speed. Scrape sides and bottom of bowl often. When completely mixed the frosting may appear dry. If it is add a dash of milk.

Wesssley Fudge Cake
Mary Johnson

Cups Flour
1 tsp. Baking Powder
2 tsp. Baking Soda
2 sticks Unsalted Butter
2 Cups Sugar
2   Eggs (one at a time)
2 tsp. Vanilla
½ tsp. Salt
3/4 Cup Hot water mised with 1/2 cup Cocoa
1 Cup Buttermilk (Alternate buttermilk and flour when adding

Bake at 350 degrees for 30 minutes

Dairy Free Red Velvet Cake
Hannah Crider

MIX:

   
1 oz. Red food Coloring
1 oz. Water
3 T Cocoa
    Set Aside
     

CREAM:

   
1/2 cup + 2 t.   Vegetable Shortening
2   Eggs
   

Add coloring paste

ADD

   
1 Cup dairy free buttermilk (1 cup almond milk and and 1 Tbs. vinegar, let sit for 10 minutes)
2 1/2 Cups cake flour (or 2 cups+ 3 T. all purpose flour)
3/4 tsp. Salt
1 tsp Vanilla
    Beat with mixer until well mixed.

ADD

   
1 T Vinegar
1 tsp. Baking Soda
   

Mix by hand. Pour immediately into two greased, 9 pans. Bake at 350 degrees for 25 minutes.

Icing for Red Velvet Cake

4 T Flour
1 Cup Almond Milk
    Cook to a thick paste, stirring occasionally, put through sieve while hot. Let set until completely cool.
1/2 Cup vegetable shortening 1/2 cup dairy free margarine
    Beat 2 minutes

ADD

   
1 Cup Sugar
    Beat 2 more minutes
ADD   Milk Paste

ADD

   
2 tsp. Vanilla
6 T Powder Sugar
    Beat until fluffy.

[to top of second column]

German Chocolate Cake
Karen Sandel

4 oz. Baking Chocolate
½ Cup Water
2 1/4 Cup All Purpose Flour
1 tsp. Baking Soda
1 tsp. Salt
2 Cup Granulated Sugar
1 Cup Butter
4   Large Eggs seperated
1 tsp Vanilla
1 Cup Buttermilk

Frosting

3   Egg Yolks
1 Cup Sugar
½ Cup Butter
1 Can Evaporated Milk (12 oz.)
1 tsp. Vanilla
1 ⅓ Cup Flaked Coconut
1 Cup Chopped Pecans

Set oven to 350°

Spray pans bottoms sides cooking spray 8 or 9" pans

Coarsely chop the chocolate bar. Heat the chocolate & water in a quart size pan, low heat. Stir frequently, until completely melted remove from heat & cool

In a medium bowl, stir the flour, baking soda. Salt until mixed; set aside. In another medium bowl beat 2C. Sugar & 1 C butter with electric mixer on medium speed till light & fluffy; set aside,

Medium speed, beat egg yolk at a time into the sugar mixture until mixed. On low speed, beat in 1/2 of the flour mixture till smooth, then 1/2 the buttermilk just until smooth. Repeat alternating.

Beat egg whites until they form stiff peaks when beaters are lifted. Add to batter & fold in. folding to prepared pans.

Bake in 8" pan 35-40 minutes or 9" pans 30-35 min. Cool pans completely.

In 2 quart sauce pan, stir the egg yolks, 1 c sugar, ½ c butter, evaporated milk, and 1 t. Vanilla until well mixed. Cook over medium heat around 12 minutes, stirring frequently, until thick and bubbly. Stir in coconut and pecans.

Cool 30 min.

Spread mixture over layers.
 

Maple Pecan Chiffon
Jeanne Runyon

3/4  Cup Granulated Sugar
3 tsp. Baking Powder
1/2 Cup Salad Oil
1/2 Cup Cold Water
1 Cup Egg Whites
1 Cup Finely chopped Pecans
2 1/4 Cups Cake Flour
3/4 Cup Packed Brown Sugar
1 tsp. Salt
5   Egg Yolks
2 tsp. Maple Flavoring
1/2 tsp. Cream of Tarter

Heat oven to 325 degrees. Stir together flour, sugar, baking powder and salt. Make a "well" and add in order: oil, egg yolks, water and flavoring. Stir until smooth.

Measure egg whites and cream of tartar into large mixer bowl. Beat until whites form very stiff peaks. Gradually pour egg yolk mixture over beaten whites, gently folding just until blended. Add finely chopped pecans. Pour into ungreased tube pan, 10x4 inches.

Bake about 75 minutes or until top springs back when lightly touched with finger.

Invert tube pan; let hang until cake is completely cool.

Maple Buttercream Frosting

1 Cup Butter, softened
1/2 Cup Shortening
1 tsp Vanilla Extract
2 T Milk
4 Cups Sifted Powder Sugar
1/2 tsp. Maple Exctract

Cream butter at medium speed of an electric mixer. Gradually add sugar, beating until light and fluffy Add milk; beat until spreading consistency. Stir in extracts.

White Butter Cake
Dana Oltmans

1 Cup Butter
3 Cups Cake Flour
3/4 Cup Milk
1/2 Cup Water
1 1/2 Cup Sugar
3/4 tsp Salt
4 tsp Baking Powder
1 tsp Vanilla
6   Egg Whites
     

To butter, add sugar gradually. Cream until light & fluffy. Add egg whites, 2 at a time. Sift together cake flour, salt, & baking powder.

Add to butter mixture alternately with milk & water.

Add vanilla.

Pour into 2-8" greased & floured cake pans.

Bake at 350 degrees 30-35 minutes.

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