Prize Winning Recipe Dutch Ridge Reunion Cake
A moist, fluffy vanilla almond cake with a tender crumb, perfect for celebrations and special occasions, enjoyed by those who love classic homemade desserts.
Ingredients
Instructions
- Cream together Crisco and sugar.
- Sift together in a separate bowl the flour, soda, baking powder, and salt.
- Add the dry ingredients to the creamed mixture alternately with the buttermilk, then add almond and vanilla.
- Fold in the well-beaten stiff egg whites gently.
- Pour the batter into 3 (8-inch) or 2 (9-inch) cake pans.
- Bake at 350°F (175°C) for 20 to 25 minutes.
Tips & Substitutions
For best results, ensure the Crisco is at room temperature before creaming with sugar for a light texture. If you don't have buttermilk, you can substitute it with milk mixed with a tablespoon of vinegar or lemon juice. To achieve a moist cake, avoid overmixing after folding in the egg whites. This cake pairs beautifully with Strawberry-Rhubarb Cream Pie for a delightful dessert spread.
Serving Suggestions
Serve slices of the Dutch Ridge Reunion Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It pairs well with fresh fruit, such as strawberries or raspberries, to enhance its flavor. Consider serving alongside Alaskan Mincemeat Cake for a delightful dessert table that showcases a variety of textures and flavors.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze slices individually wrapped in plastic wrap and foil for up to 3 months. To reheat, allow to thaw in the fridge overnight and warm in the oven at 300°F (150°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Prize Winning Recipe Dutch Ridge Reunion Cake contains roughly 968 calories, with 36g protein, 77g carbohydrates, and 63g fat. It is an excellent source of protein (71% of the Daily Value), dietary fiber (60% of the Daily Value), and calcium (51% of the Daily Value). Note that it is relatively high in sodium, at 2324mg per serving (101% 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 margarine instead of Crisco?
Yes, you can substitute margarine for Crisco, but it may alter the texture slightly. Ensure it's softened for creaming. The cake may not be as light and fluffy, but it will still be delicious.
What can I add for extra flavor?
You can enhance the flavor by adding citrus zest, such as lemon or orange, to the batter. A teaspoon of cinnamon can also offer a warm spice note. Just be cautious not to overpower the almond and vanilla extracts.
How do I know when the cake is done baking?
Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is ready. If the toothpick has wet batter on it, bake for a few more 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).