Jack Robinson'S Cake
A moist, buttery cake with a tender crumb, featuring subtle vanilla and nutty flavors, perfect for family gatherings or special occasions.
Ingredients
Instructions
- Sift the cake flour, baking powder, salt, and sugar into a large mixing bowl.
- Add shortening, milk, and vanilla to the dry ingredients.
- Beat with an electric mixer for 2 minutes at low speed.
- Add the unbeaten eggs to the mixture.
- Beat for 1 minute longer until well combined.
- Pour the batter into a greased 8 1/2 x 13 1/2 x 2-inch pan.
- Sprinkle with brown sugar and nuts on top before baking (if desired).
- Bake in a preheated oven at 350°F (175°C) for about 30 minutes, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, you can substitute half of the shortening with unsweetened applesauce. Make sure to sift the dry ingredients thoroughly to avoid lumps. If you prefer a richer flavor, consider adding a tablespoon of almond extract along with the vanilla. Additionally, using cake flour instead of all-purpose flour will yield a softer crumb, which is ideal for this cake.
Serving Suggestions
This cake is delightful served plain, but you can elevate it with a dusting of powdered sugar or a drizzle of chocolate ganache. It pairs beautifully with Hot Coleslaw as a savory side dish. For a complete meal, consider serving it alongside Hamburger Or Sausage Casserole, making it perfect for gatherings or potlucks.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. If you want to reheat, place individual slices in the microwave for 10-15 seconds or warm them in a preheated oven at 300°F until just heated through to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Jack Robinson'S Cake contains roughly 432 calories, with 9g protein, 53g carbohydrates, and 14g fat. It is an excellent source of iron (20% of the Daily Value), and a good source of protein and calcium.
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 shortening in this recipe?
Yes, you can substitute butter for shortening in this recipe. It will add a richer flavor to the cake. Just ensure that the butter is softened for easier mixing. Keep in mind that the texture might be slightly different, but the cake will still be delicious.
How can I make this cake gluten-free?
To make Jack Robinson's Cake gluten-free, substitute the cake flour with a gluten-free all-purpose flour blend. Ensure the blend contains xanthan gum to help with the cake's structure. Adjust baking time slightly if needed, and double-check that all other ingredients are gluten-free.
What can I add to the batter for extra flavor?
You can enhance the flavor of the cake by adding spices such as cinnamon or nutmeg, or even citrus zest like lemon or orange. Chopped fruits like apples or berries can also be folded into the batter for a fruity twist. Experimenting with these additions can make the cake uniquely yours.
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).