This 1 lb. Cake recipe is a classic example of simple yet rich baking from mid-century America. Featuring ingredients like Presto cake flour, Crisco, and whole milk, it's designed for a fluffy, tender crumb with a buttery flavor, even without using butter. What makes it distinct is the unique cold oven baking method, which slowly warms the cake for an even rise and golden crust. Traditionally made in a tube pan, it’s a go-to for family gatherings, Sunday suppers, or when you need a versatile base for fruits and glazes.
Ingredients
- 4 eggs
- 2 cups cake flour (self-rising)
- 1 ½ cups sugar
- 1 cup vegetable shortening
- ½ cup milk
- 2 tsp vanilla extract
Instructions
Step 1: Mix Ingredients
- Combine all ingredients in a large bowl.
- Beat with an electric mixer for 20 minutes.
Step 2: Prepare to Bake
- Pour batter into a greased tube pan.
- Place pan in a cold oven (do not preheat).
Step 3: Bake Cake
- Set oven to 350°F.
- Bake for 1 hour, or until a toothpick comes out clean.
Step 4: Cool and Serve
- Remove cake from oven and let cool in pan for 10 minutes.
- Invert onto wire rack and cool completely before slicing.
Tips
- Add 1 tsp lemon or almond extract for a brighter flavor.
- Fold in ½ cup finely chopped pecans for a Southern variation.
- Replace Crisco with butter for richer flavor (texture will be denser).
- Serve with fresh berries and whipped cream for a light topping.
- Dust with powdered sugar for a simple finish.
- Add a citrus glaze made from lemon juice and powdered sugar.
- Substitute whole milk with evaporated milk for a deeper taste.
- Bake in loaf pans instead of a tube pan (reduce baking time slightly).
- Add a pinch of salt if using unsalted shortening.
- Mix in ½ cup mini chocolate chips for a fun twist.
Nutrition
Calories: 351kcalCarbohydrates: 41gProtein: 5gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 2gCholesterol: 56mgSodium: 26mgPotassium: 58mgFiber: 1gSugar: 26gVitamin A: 96IUCalcium: 24mgIron: 0.5mg
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