Nana'S Cream Cake
Nana's Cream Cake offers a moist, tender crumb with rich vanilla flavor, perfect for family gatherings or afternoon tea, combining creamy and sweet notes.
Ingredients
Instructions
- With an electric mixer, beat eggs until foamy.
- Add sugar and vanilla, and continue to beat for 2 minutes.
- Blend in cream and the additional milk, half and half, or cream by hand.
- Add flour and continue to mix by hand slowly until well blended.
- Beat for 1/2 minute with electric mixer on low speed.
- Pour the batter into a greased and floured loaf pan.
- Bake at 350°F for about 40 minutes.
Tips & Substitutions
For a lighter texture, ensure your eggs are at room temperature before beating. You can substitute the cream with coconut milk for a dairy-free version. If you don't have self-rising flour, use all-purpose flour with 1 1/2 teaspoons of baking powder and a pinch of salt. This cake pairs beautifully with Pineapple Cake as a delightful dessert duo.
Serving Suggestions
Serve this cake plain or dusted with powdered sugar for an elegant touch. It pairs wonderfully with fresh berries or a scoop of vanilla ice cream. You can also enjoy it with a cup of coffee or tea, making it a perfect choice for afternoon gatherings or alongside dishes like Holiday Cheese Log.
Storage & Reheating
Store leftover cream 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, simply microwave a slice for about 10-15 seconds or warm in a preheated oven at 300°F for 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Nana'S Cream Cake contains roughly 703 calories, with 13g protein, 108g carbohydrates, and 18g fat. It is an excellent source of iron (32% of the Daily Value), protein (26% of the Daily Value), and calcium (22% of the Daily Value), and a good source of vitamin A and potassium.
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 regular milk instead of cream?
Yes, you can use regular milk or half-and-half instead of cream. However, the cake's texture may be slightly less rich. For the best results, try to maintain the fat content similar to cream.
What if I don't have a loaf pan?
If you don't have a loaf pan, you can use an 8-inch round cake pan. Just be sure to adjust the baking time, checking for doneness after about 30 minutes, as round pans tend to bake faster.
Can I add flavors or mix-ins?
Absolutely! Feel free to add lemon zest, chocolate chips, or nuts to the batter for added flavor and texture. Just be cautious not to overmix, as it can affect the cake's lightness.
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).