Crisco Cake
A rich, moist cake made with Crisco and eggs, resulting in a tender crumb with a classic homemade flavor, perfect for special occasions or everyday indulgence.
Ingredients
Instructions
- Cream the Crisco and sugar together, then add one egg at a time, beating well after each addition.
- Gradually add the evaporated milk and plain flour, mixing in small portions until smooth.
- The secret to this cake rising is the vigorous beating process.
- Continue beating the batter vigorously to develop the rise.
- Pour the batter into a tube pan and bake in a preheated oven at 350°F (175°C) for 2 hours.
Tips & Substitutions
For best results, ensure all ingredients are at room temperature before starting. If you prefer a lighter texture, try substituting half the Crisco with unsweetened applesauce. This cake can be enhanced with vanilla extract or lemon zest for added flavor. Remember to beat the batter vigorously; this is crucial for the cake to rise properly.
Serving Suggestions
This Crisco Cake is perfect for any occasion and pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For added flavor, serve it alongside fresh berries or a fruit compote. It can also be enjoyed with a cup of coffee or tea, making it a delightful treat for afternoon gatherings.
Storage & Reheating
Store any leftover Crisco Cake in an airtight container at room temperature for up to three days. If you wish to keep it longer, you can refrigerate it for up to a week. To reheat, simply slice and warm in the microwave for about 15-20 seconds, or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Crisco Cake contains roughly 1424 calories, with 30g protein, 298g carbohydrates, and 15g fat. It is an excellent source of vitamin C (76% of the Daily Value), iron (63% of the Daily Value), and protein (60% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 572mg per serving (25% 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 butter instead of Crisco in this recipe?
Yes, you can substitute butter for Crisco, but the texture may differ slightly. Butter adds a rich flavor, while Crisco provides a lighter texture. If using butter, ensure it is softened and creamed well with sugar for optimal results.
Why is the beating process so important for this cake?
The vigorous beating process is essential because it incorporates air into the batter, helping the cake to rise. This technique develops the structure and leads to a fluffy cake. Skipping this step may result in a denser texture.
Can I freeze the Crisco Cake?
Absolutely! To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to three months. Thaw it overnight in the refrigerator before serving.
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).