Sweet Cream Cake
from Betty Crocker's Picture Cookbook, 1950s edition
The shortening is rich, rich cream. Easy and quick to make. Different, too!
For a tempting sugary topping, sprinkle sugar and cinnamon over top of cake 3 minutes before removing from oven.
For a Spice Cream Cake, add 3 tsp. cinnamon, 1 1/2 tsp. cloves, 1 1/2 tsp. allspice (for smaller cake, add 2 tsp. cinnamon, 1 tsp. cloves, 1 tsp. allspice) to the dry ingredients before sifting. Delicious with a cooked white frosting, with 1/2 cup raisins, or dates, or figs, and 1/2 cup chopped nuts added to it.
For 2 9" layers or 13x9" oblong pan |
For 2 8" layers or |
|
3 (1/2 to 2/3 c) |
2 (1/3 to 1/2 c) 1 cup 1 2/3 cups 2 tsp. 3/4 tsp. 1 cup 1 tsp. |
eggs sugar sifted flour baking powder salt rich cream (30 to 35% butterfat) vanilla |
Preheat oven to 350° F. Grease and flour the baking pan(s).
Beat the eggs until very thick (about 5 minutes). Beat the sugar in gradually using a rotary beater.
Sift together the dry ingredients and stir in alternately with the cream and vanilla. Add in the flour first and last.
Pour into prepared pan(s). Bake 25 to 30 minutes (square or oblong 40 - 45 minutes) until a toothpick stuck in the center comes out clean. The cake should be starting to pull away from the sides of the pan and will spring back when lightly touched with the fingertip (no imprint will remain).
Remove from the oven and let stand in pan(s) 10 minutes. Then carefully loosen from one side with spatula. Tip and turn to let in air. Turn cake on wire cooking rack so it will not "sweat" and become soggy. Place another cooling rack on top and flip so the cake is right side up. If baking the cake in an oblong or square pan, you may leave the cake in the pan, but cool on a wire rack.
As soon as the cake is cool, spread desired frosting or filling between layers to the outer edge (if making a layer cake). Frost sides and top of cake with light sweeping strokes. Pull frosting from bottom up to top to make the cake look well shaped.
