May 11, 2009
I love recipes that have excellent flavor with few ingredients. I consider myself a connoisseur of great cakes, and as such I rarely find recipes on this site to try, since most of them start with "1 box white cake mix." I was thrilled to find an old-fashioned cake recipe like this! I made the cake as described with the exception of halving the salt since my husband's on a low sodium diet. I doubled the recipe for a 2-layer cake, and iced it with a vanilla buttercream frosting similar to Buttercream Frosting, but where the butter is melted first, as this gives much better consistency. I beat the eggs with a stand-up mixer for 10 minutes until they were very airy, and then as I added the heavy cream, I continued to beat it on a high setting. The result was a richly-flavored cake that was exceptionally moist and had a rather light crumb for its heavy ingredients. It was delicious. It was so good, I greedily brought the leftovers home with me instead of giving the to the birthday girl. (Note: do not calculate how many grams of saturated fat are in a double layer version of this cake with buttercream frosting. There's a reason it tastes so good.)
—LILPHOTON
