Dorothy Sherman'S Cake
Dorothy Sherman's Cake is a moist, flavorful yellow cake infused with apricot juice, offering a subtle fruity sweetness. Its tender crumb and light texture make it perfect for special occasions or afternoon tea, delighting those who enjoy classic desserts with a fruity twist.
Ingredients
Instructions
- Mix all ingredients together: cake mix, cooking oil, apricot juice, and eggs.
- Beat the mixture for 2 minutes on medium speed.
- Then beat for 4 minutes on high speed.
- Pour the batter into a well-greased tube pan.
- Bake at 325°F for 55 minutes or until done.
- Let the cake cool for a few minutes, then turn it upside-down onto a plate.
- Punch holes in the cooled cake with large cooking fork tines.
Tips & Substitutions
For a lighter texture, beat the egg whites separately and fold them into the batter before pouring into the pan. If apricot juice is unavailable, substitute with orange juice for a different flavor. Ensure the tube pan is well-greased to prevent sticking, and consider adding a splash of vanilla extract for extra depth. This cake is great as a base for fruit toppings or frosting, like Liz'S Chocolate Cake.
Serving Suggestions
This cake is delightful on its own but can be elevated with a scoop of vanilla ice cream or a drizzle of chocolate sauce. Serve it alongside fresh fruit or with a dollop of whipped cream for a refreshing contrast. It pairs beautifully with Cottage Potatoes for a unique dessert experience. For a celebratory touch, garnish with toasted nuts or a sprinkle of powdered sugar.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. To keep it fresh longer, refrigerate it for up to a week. When reheating, place a slice in the microwave for about 10-15 seconds to enjoy it warm without drying it out. This cake also freezes well, wrapped tightly, for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Dorothy Sherman'S Cake contains roughly 489 calories, with 2g protein, 28g carbohydrates, and 42g fat. It is an excellent source of vitamin C (48% 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 cake mix for this recipe?
Yes, you can substitute the yellow cake mix with other flavors like white or butter cake mixes. Just be aware that the flavor and texture may vary slightly. It’s a versatile recipe that allows for creativity, so feel free to experiment with different mixes.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. Baking times may vary depending on your oven, so keep an eye on it towards the end of the baking time.
Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance, making it perfect for gatherings. Just let it cool completely, then wrap it tightly in plastic wrap and store it at room temperature. This allows the flavors to develop further, making it even more delicious.
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).