Mama'S Good Cake
Mama'S Good Cake offers a moist, flavorful treat with vanilla and almond hints, perfect for family gatherings, celebrations, or any time you crave a homemade dessert.
Ingredients
Instructions
- Mix together sugar, flour, Crisco, eggs, vanilla flavoring, and almond flavoring until well combined.
- Pour the batter into a greased round Bundt pan.
- Bake for 1 hour and 10 minutes at 375°F.
Tips & Substitutions
For a lighter texture, consider sifting the flour before mixing. If you don’t have Crisco, you can substitute with an equal amount of unsalted butter or vegetable oil. Adding a pinch of salt can enhance the flavors, and you can experiment with different extracts like coconut for a unique twist. This cake can also be layered with whipped cream or fruit for added flavor.
Serving Suggestions
Serve Mama's Good Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a cup of coffee or tea and can be accompanied by fresh berries or a light fruit salad. This cake is perfect for celebrations or casual gatherings, making it a versatile choice.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, simply slice the cake and microwave for about 10-15 seconds or until warm, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of Mama'S Good Cake contains roughly 122 calories, with 3g protein, 30g carbohydrates, and 0g fat. It is an excellent source of vitamin C (48% of the Daily Value), and a good source of dietary fiber. It also contributes 5g of dietary fiber toward your daily target.
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 substitute whole wheat flour for all-purpose flour, but it may result in a denser texture. To balance this, consider adding an extra egg or a bit more liquid to the batter. This might also enhance the nutritional value while still keeping the cake delicious.
How can I tell when the cake is done baking?
A good way to check if your cake is done is to insert a toothpick into the center. If it comes out clean or with just a few crumbs attached, the cake is ready. If the toothpick has wet batter on it, continue baking for a few more minutes and check again.
Can I freeze this cake for later?
Absolutely! Once the cake is completely cooled, wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. To enjoy, thaw it in the refrigerator overnight and bring to room temperature before serving for the best flavor.
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).