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Mother Ann's Birthday Cake Recipe
|All purpose flour||3 Cup (48 tbs), sifted|
|Milk||1 Cup (16 tbs)|
|Cornstarch||1⁄2 Cup (8 tbs)|
|Baking powder||1 Tablespoon|
|Peach jam||3 Tablespoon|
|White frosting/Butter cream frosting||1⁄2 Cup (8 tbs)|
|Butter||1 Cup (16 tbs)|
|Mountain frosting||1 Cup (16 tbs)|
|Sugar||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 6980 Calories from Fat 2305
% Daily Value*
Total Fat 261 g401.1%
Saturated Fat 132.6 g662.9%
Trans Fat 0 g
Cholesterol 506.4 mg
Sodium 4584.1 mg191%
Total Carbohydrates 1082 g360.8%
Dietary Fiber 10.8 g43.3%
Sugars 705.1 g
Protein 86 g172.1%
Vitamin A 117.1% Vitamin C
Calcium 151.5% Iron 114.2%
*Based on a 2000 Calorie diet
Cream butter until soft, then add sugar, a little at a time, and continue working until mixture is as smooth as possible.
Add flour combination and milk alternately, beginning and ending with flour.
Stir in vanilla, then fold in stiffly beaten egg whites very gently and thoroughly.
Pour into 3 well greased and lightly floured 9 inch cake pans.
Bake in a preheated 350° oven for 25 to 30 minutes or until cake pulls away from sides of pan.
Let stand several minutes before turning out onto cake racks.
When cold, spread peach jam between layers and frost sides and top.