Aunt Mary'S Cake
A moist, buttery cake with sweet vanilla or bright orange zest, ideal for family gatherings or dessert tables, delivering a fragrant, tender crumb that satisfies sweet cravings.
Ingredients
Instructions
- Cream butter until smooth, then gradually add sugar.
- Incorporate the slightly beaten egg yolks.
- Alternately fold in milk or orange juice and sifted flour mixed with baking powder, ensuring a smooth batter.
- Stir in vanilla or orange rind, then fold in beaten egg whites gently to preserve volume.
- Bake in a preheated 350°F oven for 30 to 35 minutes until golden and springy.
- Cool and optionally ice with vanilla or orange icing before serving.
Tips & Substitutions
For a richer flavor, consider using half orange juice and half milk. If you want a lighter cake, ensure your egg whites are whipped to stiff peaks before folding them in. You can also substitute the butter with a plant-based alternative for a vegan version. For added texture, mix in some chopped nuts or dried fruits. This cake also pairs well with a dusting of powdered sugar or a simple glaze.
Serving Suggestions
Serve Aunt Mary's Cake with a cup of tea or coffee for a delightful afternoon treat. It pairs beautifully with a side of fresh fruit or a scoop of vanilla ice cream. For a festive touch, consider icing it with orange icing or pairing it with whipped cream. It also complements American recipes like Shirley's Waffles for a brunch spread.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place a slice in the microwave for about 10-15 seconds or warm it in an oven at 300°F until just heated through, ensuring it remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Mary'S Cake contains roughly 1064 calories, with 17g protein, 168g carbohydrates, and 23g fat. It is an excellent source of iron (70% of the Daily Value), calcium (70% of the Daily Value), and vitamin C (37% of the Daily Value), and a good source of potassium and vitamin D. Note that it is relatively high in sodium, at 966mg per serving (42% 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 whole eggs instead of just egg yolks?
While you can use whole eggs, the texture may be denser. The yolks contribute to the richness, while the whipped egg whites provide lift. If you prefer a lighter cake, stick to the original recipe with just the yolks and whipped whites.
What can I substitute for baking powder?
If you don't have baking powder, you can make a substitute by combining 1 teaspoon of baking soda with 2 teaspoons of vinegar or lemon juice for every teaspoon of baking powder needed. This will help your cake rise and maintain its texture.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few crumbs attached, it's ready. If there's wet batter on the toothpick, continue baking for a few more minutes and check again.
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).