Miss Florence'S Cake(Served At Brownsville For Tea)
A classic teatime cake with rich buttery flavor, spiced with nutmeg, and lightened with beaten egg whites, perfect for elegant gatherings or afternoon tea.
Ingredients
Instructions
- Add alternating amounts of wet ingredients (butter, sugar mixture, egg yolks, milk) and dry ingredients (flour, nutmeg, baking powder) to the butter and sugar mixture, beating well after each addition.
- Beat the egg whites until stiff peaks form and gently fold them into the batter.
- Pour the batter into a well-buttered tube pan.
- Bake at 325°F (160°C) for 1 1/4 hours or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure that the butter is softened but not melted. If you want to reduce the sugar, consider substituting half with a natural sweetener like honey or agave syrup. You can also add a splash of vanilla extract for extra flavor. If nutmeg isn't available, cinnamon can be a great alternative to maintain warmth in the cake.
Serving Suggestions
This cake is delightful on its own but pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Consider serving it alongside a cup of tea or coffee for a classic afternoon treat. It can also be served with fresh berries for a refreshing contrast, making it a perfect addition to any dessert table.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate it for up to a week or freeze slices wrapped in plastic wrap and then aluminum foil for up to three months. Thaw in the refrigerator overnight before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Miss Florence'S Cake(Served At Brownsville For Tea) contains roughly 2297 calories, with 47g protein, 321g carbohydrates, and 95g fat. It is an excellent source of dietary fiber (144% of the Daily Value), iron (134% of the Daily Value), and calcium (124% of the Daily Value). Note that it is relatively high in sodium, at 1469mg per serving (64% 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 type of flour?
Yes, you can substitute all-purpose flour with cake flour for a lighter cake or whole wheat flour for a denser texture. Keep in mind that this may affect the cake's overall flavor and crumb.
What if I don't have a tube pan?
If you don’t have a tube pan, you can use a bundt pan or a regular round cake pan. Just adjust the baking time, as cakes in different pans may bake faster or slower.
How can I tell when the cake is done baking?
The cake is ready when a toothpick inserted into the center comes out clean or with just a few crumbs attached. If it comes out wet with batter, bake for an additional 5-10 minutes 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).