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Soft moist cake with vanilla flavour
Published On: 27 Apr 2006
hindi: Cheeni / Shakkar
for more details, click the name of the ingredient
English: All Purpose Flour
tamil: Maida Maavu
malayalam: Maida Mavu
telugu: Maida Pindi
kannada: Maida Hittu
English: Baking Powder
tamil: Baking Powder
malayalam: Baking Powder
telugu: Baking Powder
kannada: Baking Powder
hindi: Baking Powder
Heat oven to 350 degree Fahrenheit.
Combine sugar and melted butter in a large bowl.
:- If you have sugar crystals, as available in India, its easier if you powder it.
Whisk it until its creamy.
Add eggs, one at a time beating well after each addition.
Add vanilla and beat until well mixed.
Stir together flour and baking powder in a small bowl.
Gradually add flour mixture alternatively with milk to butter mixture beating at low speed until well mixed.
Pour batter into greased and floured 12 cup Bundt pan or tube pan or loaf pans.
Bake for 50 - 60 mins or until a toothpick inserted in the center of the cake comes out clean.
Cool for 10 mins in the pan and then invert into a plate.
:- This cake can be stored for almost 2 weeks in an airtight container in the fridge. (Cant guarantee it will stay there!) :- You can decorate the cake with Icing or grate dark chocolate on top of it when its still warm.
:- Serve with coffee or tea.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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