Hi,

My mom just sent me this white cake recipe from an older cookbook of hers, and I want to try it, but I don't have time this week. Any of you want to give it a try and report the results back?? I will post it, and if some1 gives it a try let us know. If not, I will make it next week and report back!

Berta

Is there any better information regarding the size of the cake pan?

Hi Ginny,

I asked my mom and that's all the book said....makes a very tall cake and use a tall cake pan....I was thinking maybe 10x3 or 12 x3 inch pans....it looks like it will make lots of batter. What do you think?

Berta

With 6 cups of flour it probably makes a ton of dough/batter I would imagine you would need to put it in at least 2 or 3 pans.

Maybe we should try making 1/2 the recipe?...

Berta
Now I am so curious about this I might HAVE TO make this tonite.. if I can think of someone or some group to give it to Did your Mom say anything about frosting for this extravaganza of a cake?

Might get it all into a 12x3....I wonder if you can split the batter into two pans??

She said the book says top with your favorite glaze...I would like to try it with some buttercream myself.

I think you almost have to split the batter into at least 2 pans. By the ingredients it seems like it would be a tasty cake!

If I can get a moment tonight....maybe I can make it ...... I really want to but I don't wanna rush and screw it all up!

Berta

It must be a big cake-it takes over 2 hours to cook!
Good luck trying it

Sandra

You know in re-reading this recipe.. it almost sounds like a sweet bread of sorts.. Hmmmmmmmmm

Somtimes I wish this site had a chat room!!!!!!!!! Can you just imagine that!

It really sounds yummy....,I hope it won't disappoint....I also hope it doesn't grow to the size of my oven!! LOL!! I am gonna cook dinner in a few minutes then b4 laundry I might try to sneak an attempt....I'll let you know!!

As for the chat room, I think I would get absolutely addicted as I have become to this site! LOL The hubby may take my laptop...

Berta

Am I reading this right, it says preheat the oven to 350, but you start out cooking at 325?

Good catch gdixon..it DOES say that.....

OMG! I hadn't even noticed that...so would u preheat to 350 then when u put the cake in drop it to 325 then drop it again to 300??

I just called my mom and she reread and that is exactly what it says...preheat to 350, then bake at 325 then at 300.

Berta

I gotta go cook dinner now....but I'll be back in an hour or so to catch up....I am so pathetic I know!!

Berta

Thanks! I don't know. I want to try it too. I was just wondering because I like to cook all my cakes at 325 so that they're flatter.

Ok, my cakes are in the oven. I made the full recipe and my KA mixer was about to overflow!! I poured the batter in 2 10x3 cake pans and it filled them about half way up. The batter tasted really yummy by the way! ( I did not add in the optional chocolate extract). I used the 6 cups of flour...it said more to make a thick but soft batter...well mine was thick enough after 6 and no more would fit in my mixer anyway! I will post results 2morrow since it takes so long to bake.

Berta

OK, It has been 1 hour and 30 minutes and the cakes have been cooking at 325. They are already done....They are brown, firm and the tester comes out clean. The pans have about 1/2 inch left of room. There was absolutely no need for the extra time at 300. Maybe there would be if I had made the batter in 1 pan. It smells heavenly, but its too hot to taste yet!!

Berta

Can't wait to hear how this turns out.

That cakes sounds so yummy.. I am anxious to see how you like it Berta..
Thanks for sharing.. Oh and what size KA do you have? Mine is the 5 quart and I was hoping it will fit in the bowl.
Liz

That is a batter bread of some sort or a pound cake with that much flour, fat and eggs. The reference to tall pan most likely refers to either a bundt cake or angel food cake pan-not layer cake pans (tho of course you can use layer pans just adjust baking time). It will be dense not a springy/fluffy cake.

Hi Every1!! I just had my first piece. It was a lot like a pound cake with a slight lemon taste to it. Not a strong lemon flavor but just an ever so slight hint of lemon. It was not crumbly but it was a bit dense and soft at the same time. It would be delicious torted, filled and iced with lemon or strawberry buttercream (actually any flavor buttercream. )I would definitely make this again....my hubby is having it with coffee as we speak!!

I wouldn't consider this a white cake like the title says, it has a very light yellow tint...not all white.

MY KA mixer is a 4 1/2 or 5 Quart I'm not sure which I've had it for so long and had 4 kids since then....lol!!

If any1 else decides to give it a try. Let us know what u think!!!

Berta!

Berta, do you think this would work if I tried to do a 1/2 recipe? I would really like to try it but 2 10" cakes would be more than I can deal with right now
Thanks

I think it would work fine if you only made half of the recipe. The division of the eggs would be tricky but do-able. Let me know what you think....I ate another slice a little while ago, and it was yummy...nice and moist. Keep an eye on it after about an hour in the oven since you will have less in there.

Berta

Also, I just sprayed my pans with nonstick cooking spray no parchment paper...I was 2 lazy!! And, I preheated to 350 then dropped the temp to 325 when I put in the cakes.

Berta

Thanks I have a really busy day today.. but I think I will try it tonite after dinner.

I wonder if this recipe would be good for the 3-D cake pans, it sounds like it would be dense enough but not crumbly. What do you think? Janice

Hi Janice,

I think it would carve nicely. I used my other 10 inch layer I had left and torted it. I filled it with Italian meringue it gave it to the office personnel at my older daughter's school. I really liked the way it sliced....not crumbly and it was firm when I picked up the other layer to place on top. I had frozen it last night, but it was thawed when I used it.

Berta

Thanks Berta, it sounds really good! Janice