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Mother Ann's Birthday Cake

Global.Potpourri's picture
  Sugar 1 1⁄2 Cup (24 tbs)
  Butter/Margarine 3⁄4 Cup (12 tbs)
  Egg yolks 3
  Vanilla 1⁄2 Teaspoon
  Sifted cake flour 2 1⁄4 Cup (36 tbs)
  Baking powder 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Milk 1 Cup (16 tbs)
  Egg whites 3
  Peach preserves 12 Ounce (1 Jar)
  Lemon butter frosting 1 Cup (16 tbs) (Adjust Quantity As Needed)

In a bowl cream the sugar and butter till light and fluffy.
Add egg yolks and vanilla; beat well.
Sift together the cake flour, baking powder, and salt; add to creamed mixture alternately with milk, beating well after each addition.
Beat egg whites till stiff peaks form; fold into batter.
Turn into 2 greased and floured 8 x 1 1/2-inch round baking pans.
Bake at 350° for 30 to 35 minutes.
Split each layer in half.
Spread three of the halves with preserves; stack and top with remaining half.
Frost top and sides of cake with Lemon-Butter Frosting.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5995 Calories from Fat 1895

% Daily Value*

Total Fat 214 g329.1%

Saturated Fat 105.7 g528.3%

Trans Fat 0 g

Cholesterol 940.7 mg313.6%

Sodium 2574.8 mg107.3%

Total Carbohydrates 989 g329.8%

Dietary Fiber 4.8 g19.2%

Sugars 732.3 g

Protein 48 g96.8%

Vitamin A 101.9% Vitamin C

Calcium 151.8% Iron 134.8%

*Based on a 2000 Calorie diet

Mother Ann's Birthday Cake Recipe