Cardamom flavored Ghee residue cake

I came across this recipe in a food Facebook group and I can't able to believe that a cake can be baked with the residue of ghee. So I tried to make it and taste how it will be.

Ingredients:

Ghee residue- how much ever comes, I got 2 1/2 tbsp

Cane Sugar-3/4 cup

Milk- 1 cup + little less than 1/4 cup

Fine rava -1 cup

Cardamom pow-1 tsp

Salt-1/4 tsp

Baking soda-1tsp

Slivered almonds-1/4 cup

How to bake:

1. Add sugar to the ghee residue and heat it till sugar dissloves. Remove and when warm add milk.

2. Now in another bowl, mix rava, cardamom n salt.

3. Now add the rava mix to ghee mix and mix well and rest it for 10 min. 

4. Preheat your oven to 350f. 

5. Meanwhile grease a loaf pan. I used 8*4 pan.

6. Now add baking powder to the mixture and mix well.

7. Transfer the batter to loaf pan and top it with almonds.

8. Bake for 40-45 min. 

9. Cool in pan for 5 min. Remove from the pan and cool it completely.

10. Slice, serve and enjoy.

Whole wheat old fashioned butter cake

This recipe is best butter cake for frosting. This recipe says it is a 100 year grandma recipe and it is a keeper definitely for frosting cakes. I tried this recipe with whole wheat flour and the aroma of butter filled the entire house. Do give a try to taste this rich buttery cake for your taste buds.

Adapted from: 

Reeni from cinnamonspiceandeverythingnice

Makes: 2 8” cake or 1 bundt cake

Ingredients needed:

Whole wheat flour-1 1/2 cups

Cane sugar-11/4 cups

Baking powder-1tbsp

Salt-1/2 tsp

Unsalted Butter -1/2 cup

Milk-1cup

Vanilla extract-1tsp

Eggs-2

How to bake:

1. Preheat oven to 350 F/ 180 C.

2. Grease 2 8” cake pans or bundt pan.

3. In a mixing bowl, sift flour, sugar, baking powder and salt.

4. In another bowl, add butter, milk and vanilla extract and beat for 2 minutes. Don’t skip it.

5. Add both eggs and beat again 2 minutes. 

6. Pour batter into the prepared pans and bake for 

(a). 30-35 minutes for 8” cake pan

(b). 50 minutes for a bundt pan

7. Cool in pan for 10 minutes.

8. Unmould from the pan and cool completely in a wire rack.

9. Slice and store in a airtight container for 3-4 days.