Granny'S Pudding Cake
Granny's Pudding Cake is a classic, moist dessert with a tender crumb, featuring subtle vanilla flavor. Perfect for family gatherings or cozy weekend treats, it offers a comforting, sweet experience. Its simple ingredients and straightforward method make it accessible for bakers of all levels.
Ingredients
Instructions
- Sift together the flour, sugar, salt, and baking powder.
- Make a well in the center of the dry ingredients and add the shortening and liquid.
- Beat slowly until the mixture is combined, then beat faster for 2 minutes.
- Add the eggs and vanilla, then beat for an additional 2 minutes.
- Pour the batter into a greased 10-inch tube pan.
- Bake at 350°F (175°C) for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, consider substituting half the shortening with unsweetened applesauce. If you don't have baking powder, you can make your own using 1/2 teaspoon baking soda and 1 teaspoon vinegar. Sifting the dry ingredients is crucial for a fluffy pudding cake. Also, beating the mixture at different speeds helps incorporate air effectively, resulting in a better rise.
Serving Suggestions
This Granny's Pudding Cake is delightful on its own, but you can enhance it by serving with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with Caramel Dumplings for a comforting dessert platter. Fresh berries or a light fruit sauce can also complement the cake's sweetness for a refreshing touch.
Storage & Reheating
Store any leftover pudding cake 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, slice the cake and warm it in the microwave for about 15-20 seconds, or until just heated through, to maintain its moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Granny'S Pudding Cake contains roughly 603 calories, with 7g protein, 57g carbohydrates, and 38g fat. It is an excellent source of iron (23% of the Daily Value) and calcium (23% of the Daily Value), and a good source of protein and vitamin A. Note that it is relatively high in sodium, at 601mg per serving (26% 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 wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour, but it may result in a denser texture. To maintain fluffiness, consider using a mix of whole wheat and all-purpose flour, or add a bit more liquid to the batter.
What can I substitute for shortening?
You can substitute shortening with an equal amount of unsalted butter or coconut oil for a richer flavor. If you prefer a healthier option, unsweetened applesauce can also work, but it may alter the texture slightly.
How can I tell when the cake is done baking?
The pudding cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached. Additionally, the edges of the cake should start to pull away from the pan, indicating it’s properly 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).