0 0
Busy Day Cake

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 2/3 cups flour
1 cup sugar
1/4 teaspoon salt
2 1/2 teaspoons baking powder
1/3 cup shortening
2/3 cup milk
1 egg
1 teaspoon vanilla

Nutritional information

258.8
Calories
81 g
Calories From Fat
9 g
Total Fat
2.5 g
Saturated Fat
23.2 mg
Cholesterol
182.9mg
Sodium
41.1 g
Carbs
0.6 g
Dietary Fiber
22.3 g
Sugars
3.7 g
Protein
78g
Serving Size (g)
9
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Busy Day Cake

Features:
    Cuisine:

    This is a riff on a wonderful little cake recipe by Edna Lewis. This particular recipe (originally from Woman's Day magazine, I think) is the one I grew up on (using butter instead of shortening), and my mom used it as the sturdy, flavorful base for her Strawberry Shortcake. (I still use it for that too this day.) When it is split in half, filled with whipped cream and strawberries, the top replaced, and more berries and whipped cream on top, there is nothing better! Because it is dense, it soaks up all those luscious juices from the berries, and it stands up to the added liquid. (We even like a little milk poured around it in the bowl.) It is the perfect cake for that. I wouldn't think of icing it! Pour a big glass of milk, stand over the sink and eat a plain slice, out-of-hand. Delightful! Thanks for posting.

    • 60 min
    • Serves 9
    • Easy

    Ingredients

    Directions

    Share

    Busy Day Cake,I got this recipe from the Fanny Farmer Cookbook – years and years ago. It is the first cake I ever learned to make. I believe the first time I made it I was about 10 years old. I also taught my boys how to make this when they were 8 and 10. It’s very easy. Tasty enough, but the frosting is what adds the most flavor. use the store bought frosting on it. Very simple to make and like the title says – it’s great for a dessert on a busy day!,This is a riff on a wonderful little cake recipe by Edna Lewis. This particular recipe (originally from Woman’s Day magazine, I think) is the one I grew up on (using butter instead of shortening), and my mom used it as the sturdy, flavorful base for her Strawberry Shortcake. (I still use it for that too this day.) When it is split in half, filled with whipped cream and strawberries, the top replaced, and more berries and whipped cream on top, there is nothing better! Because it is dense, it soaks up all those luscious juices from the berries, and it stands up to the added liquid. (We even like a little milk poured around it in the bowl.) It is the perfect cake for that. I wouldn’t think of icing it! Pour a big glass of milk, stand over the sink and eat a plain slice, out-of-hand. Delightful! Thanks for posting.,Can I cook this in a glass pan?


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Cream Shortening and Sugar.

    2
    Done

    Add Egg.

    3
    Done

    Sift in Flour, Baking Powder and Salt.

    4
    Done

    Add Milk and Vanilla. Mix Well.

    5
    Done

    Put in a Greased 9x9 Pan.

    6
    Done

    Bake at 350 Degrees Until Done. (toothpick Inserted Comes Out Clean). Start Checking at 20 Minutes. I Haven't Made This in a While, So I'm not Sure. If It Looks Done Enough to Check With the Toothpick at 20 Minutes, Then by All Means, Check It. It May Take Up to 30 Minutes to Bake.

    Avatar Of Lucas Guerrero

    Lucas Guerrero

    Latin cuisine expert known for her authentic and flavorful dishes.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Baked Refried Bean Dip
    previous
    Baked Refried Bean Dip
    Best Blueberry Crisp
    next
    Best Blueberry Crisp
    Baked Refried Bean Dip
    previous
    Baked Refried Bean Dip
    Best Blueberry Crisp
    next
    Best Blueberry Crisp

    Add Your Comment

    ten − 6 =