No Shortening Cake
This moist and tender cake features the natural sweetness of crushed pineapple, offering a light, fruity flavor perfect for any occasion. Its simple ingredients and easy preparation make it ideal for beginner bakers or anyone craving a delicious, no-shortening dessert that pairs well with tea or coffee.
Ingredients
Instructions
- Combine all ingredients together in a mixing bowl.
- Mix well until the batter is smooth.
- Pour the batter into a prepared 8-inch baking pan.
- Bake in a 350°F oven for approximately 30 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, beat the egg whites separately and fold them into the batter at the end. If you prefer a sweeter cake, consider adding a teaspoon of vanilla extract. You can substitute the crushed pineapple with crushed peaches or applesauce for a different flavor profile. Ensure the flour is sifted to avoid lumps and incorporate air into the batter for a fluffier result.
Serving Suggestions
This cake is delicious on its own but can be elevated with a light dusting of powdered sugar or paired with a scoop of vanilla ice cream for a delightful dessert. Serve it alongside a fresh fruit salad or with a dollop of Connie's Creamy Frosting for added richness. It also makes a great accompaniment to a cup of tea or coffee.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate the cake, where it can last about a week. To reheat, place slices in the microwave for about 10-15 seconds or warm them in a preheated oven at 350°F for 5-7 minutes, ensuring they stay moist.
Nutrition & Diet Analysis (per serving)
Each serving of No Shortening Cake contains roughly 196 calories, with 4g protein, 39g carbohydrates, and 3g fat. Note that it is relatively high in sodium, at 1087mg per serving (47% 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 fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but make sure to crush it finely and adjust the moisture content accordingly. Fresh pineapple can add a brighter flavor, but you might need to add a bit of sugar to compensate for the less sweetness compared to canned pineapple.
What should I do if my cake is too dry?
If your cake turns out dry, it might be due to overbaking or not enough moisture in the ingredients. To remedy this, serve it with a sauce or syrup, such as a simple lemon glaze or even a scoop of whipped cream to add moisture back. Always check for doneness a few minutes before the recommended baking time.
Is this recipe suitable for vegetarians?
Yes, this No Shortening Cake is suitable for vegetarians as it contains no meat or animal by-products apart from eggs. If you need a vegan version, consider substituting the eggs with flaxseed meal mixed with water or commercial egg replacers, ensuring the cake remains fluffy and delicious.
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).