Mother'S Cake
A moist, flavorful cake with cinnamon, cocoa, and nut undertones, perfect for family gatherings and special occasions, appealing to those who enjoy classic, comforting desserts.
Ingredients
Instructions
- Cream together the shortening and sugar.
- Add well-beaten eggs.
- Sift together the flour, baking powder, soda, salt, cinnamon, and cocoa.
- Add dry ingredients alternately with the buttermilk.
- Add vanilla and chopped nuts.
- Pour batter into a 9-inch cake pan.
- Bake in a preheated oven at 350°F for 20 to 30 minutes.
Tips & Substitutions
For a lighter cake, you can substitute half the shortening with applesauce or Greek yogurt. If you don't have buttermilk, mix 3/4 cup milk with 1 tablespoon of vinegar or lemon juice and let it sit for a few minutes. Ensure the eggs are at room temperature for better incorporation into the batter. To enhance flavor, consider adding a pinch of nutmeg along with cinnamon.
Serving Suggestions
Serve slices of Mother’s Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It pairs beautifully with fresh fruit, such as strawberries or raspberries. For a complete dessert experience, consider serving it alongside Mildred Debendarfer's 1-2-3-4 Cake for a delightful cake platter at gatherings.
Storage & Reheating
Allow the cake to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container. It can be stored at room temperature for up to 3 days, or in the refrigerator for up to a week. To reheat, warm individual slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Mother'S Cake contains roughly 391 calories, with 7g protein, 56g carbohydrates, and 16g fat. It is an excellent source of calcium (20% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1411mg per serving (61% 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 fat instead of shortening?
Yes, you can substitute shortening with an equal amount of unsalted butter, which will give the cake a richer flavor. Alternatively, coconut oil can be used for a dairy-free option, but it may slightly alter the texture.
How do I know when the cake is done baking?
To check for doneness, 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 there is wet batter on the toothpick, continue baking for a few more minutes and test again.
Can I freeze this cake?
Absolutely! To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to three months. Thaw in the refrigerator overnight before serving for the best texture.
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).