This is a recipe from our church recipe book from 10 years ago by a lady that passed away several years ago. This recipe is really easy and always comes out moist and yummy. Makes 2-9″ or 3- 8″ round layers, one 11 X 17 sheet cake, a Wilton character with some batter left over. I have used whole milk and 2%; it makes no difference to the taste or texture. This has been my ‘go to’ recipe for several years now and people always love it.
INGREDIENTS
1 stick butter (room temp)
1/2 cup shortening
2 cups sugar
4 eggs (room temp)
1 1/2 cup SELF-RISING flour
1/2 cup PLAIN flour
1 cup milk (room temp)
1 tsp vanilla (or other preferred flavoring)
INSTRUCTIONS
1. Preheat oven to 350 degrees.
2. Grease and flour cake pans well.
3. Cream together the sugar, butter and shortening until light, fluffy and pale yellow in color.
4. Add eggs one at a time. Beat only until just mixed.
5. Mix vanilla with milk; mix two flours together (I sift together but it’s not necessary.)
6. Add flour mixture alternately with milk mixture, beginning and ending with flour.
7. Beat on medium just until mixed well.
8. Bake apporximately 30 minutes (depending on the size and shape of pan, you may need to adjust time) or until a toothpick/cake tester comes out clean and the cake has begun to pull away from the sides of the pan.
9. Allow to cool 15-20 minutes in the pan, then turn out onto wire racks to cool completely before frosting.
This recipe is very delicious. I tried it for the first time this weekend and everyone loved it. Thanks a lot.
Was wondering if this recipe would hold up to the weight of stacking?The recipe I use turns out far to dry & I despritly need a new one .
Can i use this cake for fondant? Thanks in advance..
cakey111: Thanks for the kind words...glad you enjoyed it! leavsag: The only time I have stacked this cake was for the robot cake in my gallery (from the Wilton yearbook). As long as you make sure to put your supports in, I think you could stack this. Sorry I took so long to answer! Kylecakes: Yes, I have covered this with fondant with no problem.
I have baked this recipe twice and both times it came out great! It has a great texture and holds up well. I will definitely be using this recipe from now on!
I used the recipe for a sheet cake and a layer cake. Both cakes were absolutely delicious!!
I baked this cake and it was a winner. Thanks for the recipe. I am going to use lemon flavor and filling to see if how it works.
Question. Everyone I have cooked this cake for liked it. I had one customer who says it was not moist. What cause a cake to be moist? Could it be that I cooked it too long? Thoughts..?
This cake sounds absolutely delicious. The ingredients are more or less exacltly the same as for an English madeira only we do not use milk which makes the cake very dense and some times a little on the dry side. Madeira is a very versatile cake particularly for carving and stacking. A little tip when making madeira is to add a quarter teaspoon of glycerine for each egg used into the batter. This makes a super moist cake but still retaining it's density. The above recipe without the milk will produce a madeira cake. I bake mine in an electric fan oven at 140c for approximately 50 minutes. All ovens are different so eye and smell judgement should be exercised for doneness. Madeira also domes slightly and it is a natural feature for it to crack a little. A rose nail placed in the batter prior to baking will some times prevent doming and cracking. Traditional flavouring for madeira is either lemon or orange and also the zest of these citrus.
Ah ha finally found a yellow cake recipe I think I can work with. Wanted to do a yummy chocolate number for a garden theme cake I'm doing this week but the recipient doesn't really have a sweet tooth so a vanilla cake it is. Think I'm going to run with a few of the tips Madewithlove has suggested (who I think is a fellow UK based baking pal I know from another cake site!!)