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Gold Cake Recipe
|Sifted cake flour||2 1⁄2 Cup (40 tbs)|
|Baking powder||4 Teaspoon|
|Butter/Other shortening||2⁄3 Cup (10.67 tbs)|
|Vanilla extract||1 1⁄2 Teaspoon|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Egg yolks||6 , well beaten (0.5 Cup After Beating)|
|Milk||2⁄3 Cup (10.67 tbs)|
Serving size: Complete recipe
Calories 3582 Calories from Fat 1351
% Daily Value*
Total Fat 153 g235.6%
Saturated Fat 88.9 g444.3%
Trans Fat 0 g
Cholesterol 1448.1 mg
Sodium 2674.4 mg111.4%
Total Carbohydrates 511 g170.3%
Dietary Fiber 5.4 g21.4%
Sugars 260.2 g
Protein 46 g92.1%
Vitamin A 104% Vitamin C
Calcium 184.3% Iron 153.9%
*Based on a 2000 Calorie diet
Cream the butter with extract; gradually add the sugar, creaming well.
Add the beaten egg yolks in thirds, beating thoroughly after each addition.
Beating until just blended after each addition, alternately add dry ingredients in thirds and liquid in halves to creamed mixture.
Turn batter into a prepared 9-inch tubed pan.
Bake at 350°F about 55 minutes or until cake tests done.
Cool and remove from pans as directed for butter-type cakes.
Frost as desired.