King Arthur Baking Company Unbleached Cake Flour Blend Description
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Baking with Joy Since 1790
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Milled from Select 100% American Wheat
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For Tender Cakes with a Fine, Moist Crumb
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Improved For Better Texture
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Non-GMO Project Verified
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Kosher
King Arthur Flour believes baking should be a cakewalk.
King Arthur came up with an unbleached flour tender enough to yield cakes with a medium-fine texture, a moist and flavorful crumb, and a slightly less domed top (so they're easier to frost).
Directions
Back to Basics Moist Yellow Cake
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1 cup (2 sticks) butter, softened
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1½ cups sugar
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2½ tablespoon baking powder
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3/4 teaspoons salt
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1 tablespoon vanilla extract
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4 large eggs, room temperature
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3 cups King Arthur Unbleached Cake Flour
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1 cup milk
Preheat oven to 350ºF. Lightly grease pan(s). Beat together butter, sugar, baking powder, salt, and vanilla on medium-high speed until pale and fluffy, about 3 minutes.
Add eggs 2 at a time, beating until thickened. Scrape the bowl after each addition. Mix in half the flour, then the milk (the mixture will look curdled). Add remaining flour and beat to combine.
Pour batter into the prepared pan(s). Bake according to the table below, until the cake's center feels firm and toothpick inserted into the center comes out clean.
Cool for 15 minutes. Loosen edges with a knife and turn out onto a rack to cool before frosting.
| Pan Size |
Two 8" round |
Two 9" round |
9"x13"
pan |
24
cupcakes |
| Bake Time |
38-44
min. |
36-42
min. |
40-46
min. |
24-30
min. |
Baker's Tip: Make It Your Own
Fancy White Cake: Add 3/4 teaspoon cream of tartar to the flour and substitute 8 egg whites for the 4 eggs, using the directions above.
Chai Spice Cake: Whisk 1 teaspoon cinnamon, 1 teaspoon ginger, 1/2 teaspoon cardamom, 1/4 teaspoon cloves, and 1/4 teaspoon black pepper into the flour. Brew tea in the milk; cool before adding to batter.
Store cool and dry.
Free Of
Bleach, GMOs.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1/4 Cup (32 g)
Servings per Container: 28
| Amount Per Serving | % Daily Value |
|
| Calories | 120 | |
|
| Calories from Fat | 5 | |
|
| Total Fat | 0 g | 0% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 25 g | 8% |
|
| Dietary Fiber | 1 g | 4% |
|
| Sugars | 0 g | |
|
| Protein | 4 g | |
|
| Vitamin A | | 0% |
|
| Vitamin C | | 0% |
|
| Calcium | | 0% |
|
| Iron | | 8% |
|
| Thiamin | | 15% |
|
| Riboflavin | | 6% |
|
| Niacin | | 8% |
|
| Folic Acid | | 10% |
|
Other Ingredients: King Arthur unbleached enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), wheat starch.
Contains: Wheat.
Produced on equipment that also processes eggs, mik, soy, almonds, hazelnuts, pecans, walnuts, and coconut.
Warnings
Do not eat raw flour, dough, or batter.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Melomakarona (Greek Christmas Cookies)
[vc_row][vc_column][vc_column_text]Melomakarona are a cherished Greek Christmas cookie. These aromatic ovals, infused with cinnamon and orange, are drenched in golden honey syrup and sprinkled with crushed walnuts. Their juicy texture and irresistible sweetness make them a holiday favorite. Rooted in the heart of the Mediterranean diet, melomakarona combine wholesome, good-for-you ingredients like olive oil, walnuts and honey to create pure melt-in-your-mouth magic. Celebrate the season with this step-by-step recipe for these delectable Greek honey cookies.
Melomakarona (Greek Christmas Cookies)
Syrup
- 1-1/4 cups water
- 2-3/4 cups sugar
- 2 cinnamon sticks
- 3 whole cloves
- 1 orange (halved)
- 10 Tbsp. honey
Cookies
- 1/2 cup fine semolina flour
- 4 cups soft flour
- 1/2 Tbsp. baking powder
- 1/3 cup orange juice
- 3 Tbsp. cognac
- 1/3 cup sugar
- 1 Tbsp. ground cinnamon
- 1/3 tsp. ground nutmeg
- 1/3 tsp. clove powder
- 1 tsp. vanilla extract
- 1/2 Tbsp. baking soda
- 1/3 cup water
- 1/2 cup olive oil
- 1/2 cup sunflower oil (or vegetable oil)
- 3 Tbsp. honey
- Zest of 2 oranges
Garnish
- 1-2/3 cups finely chopped walnuts
- Ground cinnamon (optional)
- Ground clove (optional)
- In saucepan, combine water, sugar, cinnamon sticks, cloves and halved orange. Bring to boil and simmer for 3–4 minutes until sugar dissolves.
- Remove from heat, stir in honey and set aside to cool. (Note: Prepare syrup first, as it needs to cool completely.)
- In mixing bowl, mix semolina, flour and baking powder.
- In separate large bowl, combine orange juice, cognac, sugar, nutmeg, cinnamon, clove and vanilla, and mix well. Add baking soda and whisk quickly for 5–10 seconds until foamy.
- Stir in water, olive oil, vegetable oil, orange zest and honey, mixing until combined.
- Gradually add dry flour mixture to wet mixture, kneading gently until dough is soft, smooth and slightly sticky. (Note: To avoid tough cookies, be careful not to overwork the dough.)
- Preheat oven to 350 degrees F. Line 4 large baking trays with parchment paper.
- Pinch off a walnut-sized portion of dough and roll it into an oblong, egg-like shape. Place on baking tray and lightly press top with a fork to create patterns, piercing halfway through dough.
- Bake cookies 15–20 minutes, or until evenly browned and cooked through. (Note: Larger cookies may require additional time.)
- While still warm, dip cookies into cooled syrup for 10–20 seconds, flipping them with a slotted spoon. Remove and place on platter. Sprinkle with finely chopped walnuts.
- While dipping first batch in syrup, bake remaining trays of cookies and repeat dipping step.
Add the ingredients you need to your cart.
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