I recently made this cake for a friend’s birthday, and it is an old recipe from the 1950’s. Sprinkle with coconut and chopped maraschino cherries if you wish.
Original recipe makes 9 x 13 inch cake
3 cups sifted cake flour
4 teaspoons baking powder
3/4 teaspoon salt
1/2 cup shortening
1 1/2 cups white sugar
5 egg yolk, beaten
1 1/2 teaspoons vanilla extract
1 1/4 cups milk
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 13 inch pan.
- Sift together cake flour, baking powder, and salt.
- In a large bowl, combine shortening, sugar, yolks, and vanilla; beat with mixer. Add sifted flour mixture alternately with milk in three parts; continue to beat until just blended. Pour batter into prepared pan.
- Bake for about 35 minutes. Remove from pan, and cool on a wire rack. Ice with Fluffy Boiled Icing. Sprinkle with coconut and chopped maraschino cherries if you wish.
Calories: 226 kcal
Carbohydrates: 36.6 g
Cholesterol: 58 mg
Fat: 7.5 g
Fiber: 0.4 g
Protein: 3.2 g
Sodium: 215 mg