Minnehaha Cake

"The cake is named after an Indian Princess. Minnehaha means Laughing Water. The cake is beautiful and is a great Christmas cake."
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2 h servings 295 cals
Serving size has been adjusted!
Original recipe yields 18 servings


  • Calories:
  • 295 kcal
  • 15%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 51.1g
  • 16%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 149 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

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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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
  2. Beat together the white sugar and butter. Add the eggs and 1 teaspoon vanilla. In a separate bowl, combine the flour and baking powder. Add the flour mixture alternately with the milk.
  3. Pour the batter into the prepared pan and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Cool cake completely on wire rack.
  4. Combine the brown sugar, egg whites, water, and salt in a heat-proof bowl. Place the bowl over a saucepan of boiling water and beat with an electric mixer. Cook the frosting, beating constantly, for 10 minutes, or until the frosting will stand in peaks. Remove from heat and add 1 teaspoon vanilla. Beat until thick.
  5. Spread the frosting on the cooled cake. To decorate, place one large raisin in each corner. Then place toasted almonds, toasted pecans, and red and green cherries all over the cake.


Read all reviews 1
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this came out great , but did cut down on the sugar. 3/4 sugar and 1 c brown sugar , the sweetness was just right and instead of 1 c milk I added 1 c. greek style yogurt , really moist.

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