A. P. Cake
A classic sweet cake with rich flavors from lard and a moist texture, perfect for family gatherings, tea time, or casual celebrations.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C).
- Mix together the flour, sugar, baking soda, and lard or Crisco until well combined.
- Add the milk and stir until the batter is smooth.
- Pour the batter into a greased baking pan.
- Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, consider sifting the flour before measuring. If you prefer a healthier fat option, substitute lard or Crisco with unsalted butter or a plant-based margarine. Adding a teaspoon of vanilla extract can enhance the flavor. Ensure all your ingredients are at room temperature for optimal mixing. This cake can also be dressed up with frosting or served plain, similar to Frosted Cake Drops.
Serving Suggestions
This cake is delightful on its own but pairs beautifully with fresh fruit or a dollop of whipped cream. Consider serving it alongside a cup of coffee or tea for an afternoon treat. For a more decadent experience, top it with a simple glaze or serve it with a scoop of ice cream. It can also be enjoyed as a base for other desserts, similar to Quickie Peach Cobbler.
Storage & Reheating
Store any leftover A. P. Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice the cake and warm it in the microwave for 10-15 seconds or until just warmed through, but not dry.
Nutrition & Diet Analysis (per serving)
Each serving of A. P. Cake contains roughly 855 calories, with 11g protein, 103g carbohydrates, and 46g fat. It is an excellent source of vitamin C (97% of the Daily Value), dietary fiber (44% of the Daily Value), and iron (24% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1258mg per serving (55% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour?
Yes, you can substitute all-purpose flour with cake flour for a lighter texture or whole wheat flour for a denser, more nutritious cake. Just note that the baking time may vary slightly, so keep an eye on it as it bakes.
What can I do if my batter is too thick?
If the batter is too thick, you can add a little more milk, one tablespoon at a time, until you reach the desired consistency. Be careful not to add too much, as it could affect the cake's texture.
How can I tell when the cake is done baking?
To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs attached, the cake is ready. If it has wet batter on it, continue baking for a few more minutes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).