Elizabeth Ann Cake
Elizabeth Ann Cake is a rich, nutty layered cake with coconut, raisins, and a hint of grape juice or wine, perfect for special occasions or gatherings.
Ingredients
Instructions
- Cream the shortening until smooth.
- Add brown sugar and white sugar, and cream well.
- Sift together the cake flour and baking powder.
- Stir the baking soda into the cup of sour milk.
- Alternately add the flour mixture and sour milk to the creamed butter and sugar, beginning and ending with the flour mixture.
- Add the unbeaten eggs and beat well.
- Stir in the nuts, coconut, vanilla, raisins, and grape juice or wine.
- Pour batter into prepared pans and bake in 4 small layers or 3 large layers.
Tips & Substitutions
For a lighter cake, consider substituting half of the shortening with applesauce or Greek yogurt. If you don't have sour milk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to regular milk and letting it sit for 5 minutes. This cake is rich, so serving it with a light whipped cream or pairing it with a scoop of vanilla ice cream can enhance the flavors beautifully.
Serving Suggestions
This cake can be served plain, but it also pairs well with a dusting of powdered sugar or a drizzle of chocolate ganache for added indulgence. Consider serving it alongside a scoop of vanilla ice cream or a fruit compote for a delightful contrast. It makes a great dessert for gatherings or a cozy family meal.
Storage & Reheating
Store leftover Elizabeth Ann Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap slices individually in plastic wrap and freeze for up to 3 months. To reheat, simply thaw at room temperature or gently warm in the microwave for a few seconds until just warm.
Nutrition & Diet Analysis (per serving)
Each serving of Elizabeth Ann Cake contains roughly 2744 calories, with 30g protein, 363g carbohydrates, and 123g fat. It is an excellent source of iron (70% of the Daily Value), calcium (63% of the Daily Value), and protein (61% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1144mg per serving (50% 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 all-purpose flour instead of cake flour?
Yes, you can substitute all-purpose flour for cake flour, but the texture may be slightly denser. To mimic cake flour, measure 2 cups of all-purpose flour, remove 4 tablespoons, and replace them with 4 tablespoons of cornstarch to achieve a lighter texture.
What can I replace the walnuts and pecans with?
If you're allergic to nuts or prefer not to use them, you can replace the walnuts and pecans with seeds such as sunflower or pumpkin seeds. Dried cranberries or chopped apricots can also add a delicious texture and flavor if you want to enhance the fruitiness of the cake.
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. If the toothpick has wet batter on it, continue baking in 5-minute increments 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).