Crusty Cake
A crusty, golden cake with a tender crumb, perfect for special occasions or tea time, featuring a rich vanilla flavor and a satisfying texture.
Ingredients
Instructions
- Cream Crisco and sugar together until light and fluffy.
- Add eggs alternately with sifted flour, mixing well after each addition.
- Stir in salt and vanilla until well combined.
- Preheat oven to 250°F.
- Pour batter into a greased and floured large tube pan.
- Place the pan in the oven and raise the temperature to 325°F.
- Bake for 1 hour and 10 minutes without opening the oven door.
- Remove the cake from the oven and let stand in the pan for 10 minutes.
- Carefully remove the cake from the pan and cool before serving.
Tips & Substitutions
For a lighter texture, ensure your Crisco is at room temperature before creaming with sugar. If you're out of Crisco, you can substitute with unsalted butter, but the cake may not have the same crusty texture. To enhance the vanilla flavor, consider using vanilla bean paste instead of extract. Remember to sift your flour to avoid lumps in the batter.
Serving Suggestions
This Crusty Cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. You can also serve it alongside fresh berries for a refreshing contrast. For an added touch, drizzle with Old Fashioned Cooked Chocolate Frosting for a rich chocolatey flavor that complements the cake's texture.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. To maintain moisture, you can wrap the cake in plastic wrap. If you want to enjoy it later, freeze individual slices wrapped in plastic and then placed in a freezer bag for up to three months. Thaw in the refrigerator before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Crusty Cake contains roughly 383 calories, with 5g protein, 62g carbohydrates, and 4g fat. It is a good source of vitamin C (12% of the Daily Value), calcium (11% of the Daily Value), and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 538mg per serving (23% 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?
While plain flour is recommended for the best results, you can experiment with cake flour for a lighter cake. However, avoid using whole wheat flour as it will change the texture and flavor significantly. If using cake flour, reduce the amount slightly to maintain the right consistency.
What can I do if my cake sinks in the middle?
A sinking cake can result from underbaking or too much liquid in the batter. Ensure your oven is calibrated properly, and always follow the baking time closely. Also, check that you're using the right size of pan; a tube pan is ideal to support the structure of this cake.
How can I tell if my cake is done baking?
To check if your cake is done, insert a toothpick into the center; it should come out clean or with a few moist crumbs. If it comes out with wet batter, continue baking for a few more minutes. Additionally, the cake should pull away slightly from the sides of the pan when fully baked.
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).