The Old Pallie
A moist, buttery cake with simple ingredients, perfect for any occasion. Its rich flavor pairs well with icing or can be enjoyed plain for a classic treat.
Ingredients
Instructions
- Cream the butter and sugar well.
- Add milk, eggs, and dry ingredients (flour and baking powder).
- Pour the batter into a stem pan.
- Bake at 350°F until done.
- Ice with any icing or serve plain.
Tips & Substitutions
For a richer flavor, consider using unsalted butter and adjusting the sugar to half brown sugar for depth. If you want a lighter texture, separate the egg whites and beat them to stiff peaks before folding them into the batter. You can substitute half of the flour with almond flour for a nuttier taste. This cake is perfect for layering or can be iced as you would with Lemon Cookie Bars.
Serving Suggestions
Serve the Old Pallie plain for a classic treat or ice it with your favorite frosting for a festive occasion. A dollop of whipped cream or a scoop of vanilla ice cream pairs wonderfully with this cake. It also makes a great accompaniment to a cup of coffee or tea, making it a delightful addition to brunch or dessert tables.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and place it in the refrigerator for up to a week. To reheat, slice individual portions and warm them in the microwave for 15-20 seconds for a fresh-baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of The Old Pallie contains roughly 1410 calories, with 30g protein, 293g carbohydrates, and 15g fat. It is an excellent source of iron (65% of the Daily Value), protein (61% of the Daily Value), and calcium (56% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 997mg per serving (43% 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 substitute other types of flour in this recipe?
Yes, you can experiment with different types of flour. For instance, using whole wheat flour will give a denser texture, while cake flour will yield a more tender cake. However, keep in mind that each type may slightly alter the final texture and flavor of your Old Pallie.
How can I tell when the cake is done baking?
A good way to check for doneness is to insert a toothpick in the center of the cake. If it comes out clean or with a few crumbs attached, the cake is done. Additionally, the edges should start to pull away from the sides of the pan, indicating it's ready to be removed from the oven.
Is it possible to make this recipe in advance?
Absolutely! You can bake the Old Pallie a day or two in advance. Once cooled, wrap it tightly in plastic wrap and store it in the refrigerator. Just remember to bring it to room temperature before serving, or warm individual slices in the microwave for a fresh taste.
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).