Golden Cakes

Golden Cakes

23

"This is an old recipe from the 1923 era. Frost with boiled frosting, using whites of eggs in frosting. Decorate with maraschino cherries."
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Ingredients

30 m servings 228 cals
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Original recipe yields 15 servings

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Nutrition

  • Calories:
  • 228 kcal
  • 11%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 36.6g
  • 12%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 101 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease 15 muffin cups or line with paper muffin liners.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. In a separate bowl, beat together egg yolks and egg white. Beat the egg mixture into the butter and sugar.
  3. In a separate bowl, sift together flour and baking powder. Stir flour into egg mixture alternately with milk. Stir in almond and vanilla extracts. Pour batter into prepared muffin cups.
  4. Bake in preheated oven for 15 minutes, until a toothpick inserted into the center of each cake comes out clean.

Reviews

23
  1. 25 Ratings

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Most helpful positive review

Excellent. A couple of minor flaws, however. (Let's get that over with first, then let's talk about how good these are) First, the recipe calls for 4 egg yolks and 1 egg white. Since they're al...

Most helpful critical review

I used 2 tsp. of vanilla instead of using almond extract. I also used all room temperature ingredients. The recipe was easy as cupcake recipes go, and these didnt taste bad. The draw back is ...

Excellent. A couple of minor flaws, however. (Let's get that over with first, then let's talk about how good these are) First, the recipe calls for 4 egg yolks and 1 egg white. Since they're al...

This is one of those recipes that I never would have found had it not been for the review section on this website. I saw Naples' review yesterday and decided I had to try these. I usually just...

The first day I made these they were great. As someone else stated, by the second day the tops had hardened like sugar cookies. Not the worst thing that could happen, they still tasted really go...

I used 2 tsp. of vanilla instead of using almond extract. I also used all room temperature ingredients. The recipe was easy as cupcake recipes go, and these didnt taste bad. The draw back is ...

I made these cupcakes for my sons birthday and they are wonderful! I did find they are denser, more like pound cake, which my family really enjoys. I made a cherry buttercream frosting and they...

This was wonderful. Just what I have been looking for to try to replicate the ones my grandmother used to make. Gale, I would love it if you could point us in the right direction for a good van...

These cupcakes were somewhat dry and lacked taste. Followed recipe exactly, only baked for 16 min. I don't think they were over done. The milky way frosting did help, don't think I will make the...

Where has this recipe been all of my life?! Delicious and thick. My new favorite cupcake recipe!

I am giving 4 stars because I didn't make cupcakes. I used an 11x7 inch glass pan. It came out ok, but a little dry. With cupcakes you wouldn't have to cook as long. I frosted with a broiled...