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Combine flour, sugar, baking powder, salt and spices in a large mixing bowl. Cut in the butter with a pastry cutter until the mixture resembles coarse crumbs. Stir in the chocolate.
In a large bowl, sift the flours, sugar, baking powder, salt, cinnamon, ginger, nutmeg and allspice. Add in the cold butter cubes and cut in using a pastry cutter or a fork, until the mixture is ...
Preheat the oven to 425ºF. Sift the flour and baking powder into a bowl and stir in the sugar. Add the butter and rub together using your fingers until breadcrumbs form.
Preheat your oven to 425 (F). Combine the flour, baking soda, salt and cheese in a large mixing bowl. Combine the buttermilk and chives then add them to the dry ingredients. Stir just until barely combined then turn out the sticky dough onto a lightly floured surface. Knead 5 times, just enough to gather everything together.
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Preheat oven to 375. Place flour, baking powder, salt, lemon zest and cinnamon in the food processor and pulse a few times to combine. Add cold butter pieces and pulse until the “dough” looks course, then pour in the buttermilk and cranberries and pulse again until you have a mixture like this:
A recipe for classic white layer cake with butter frosting and raspberry-almond filling. Featuring an Equipment Corner covering cake pans and a Tasting Lab on raspberry preserves. 143
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