Sally Lumn Cake
Sally Lumn Cake is a moist, flavorful dessert featuring vanilla or pecan pudding, perfect for gatherings or casual snacks, with a tender crumb and versatile topping options.
Ingredients
Instructions
- Mix shortening and sugar and cream together.
- Add eggs and mix until creamy.
- Add salt, baking powder, and powdered milk.
- Add flour, pudding, and a small amount of vanilla.
- Add water and mix until smooth.
- Bake at 350°F for 15 minutes or until the cake springs back when touched.
- Serve with any topping or plain.
Tips & Substitutions
For a lighter texture, consider using a combination of butter and shortening instead of all shortening. If you don't have powdered milk, you can substitute with regular milk, but reduce the water slightly. Adding a teaspoon of vanilla extract enhances the flavor significantly. Make sure to sift your flour to avoid lumps in the batter. This cake can also be flavored with lemon or almond extract for a twist.
Serving Suggestions
Sally Lumn Cake is versatile and can be served plain or topped with fresh fruit, whipped cream, or a drizzle of chocolate sauce. It pairs beautifully with Estelle's Chocolate Pie for a delightful dessert spread. Consider serving it alongside a scoop of vanilla ice cream for a comforting treat. It's perfect for tea time or as a sweet addition to brunch.
Storage & Reheating
Store leftover Sally Lumn Cake in an airtight container at room temperature for up to three days. If you wish to keep it longer, refrigerate it for up to a week. To reheat, place individual slices in the microwave for about 10-15 seconds or until warm. This cake is also delicious served cold.
Nutrition & Diet Analysis (per serving)
Each serving of Sally Lumn Cake contains roughly 2532 calories, with 8g protein, 70g carbohydrates, and 238g fat. It is an excellent source of calcium (24% of the Daily Value), vitamin C (24% of the Daily Value), and iron (21% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 2241mg per serving (97% 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 make this cake ahead of time?
Yes, you can prepare Sally Lumn Cake a day in advance. Keep it wrapped in plastic wrap or in an airtight container. This will help the flavors develop further, and it will remain moist. Just be sure to let it cool completely before storing.
Can I freeze Sally Lumn Cake?
Absolutely! To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. When you’re ready to enjoy it, thaw it in the refrigerator overnight and let it come to room temperature before serving.
What can I use instead of pudding mix?
If you don’t have pudding mix on hand, you can use an equal amount of cornstarch mixed with an additional teaspoon of vanilla extract for flavor. This substitution will help achieve a similar texture, while still allowing the cake to rise and remain moist.
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).