Old Fashioned Sugar Cake
Everything tastes…better. I personally think it was the seasoned cast iron, or maybe it was the bacon grease. After all, bacon makes everything taste amazing.
The great thing about cast iron? You can use it anywhere and everywhere. Camping over an open fire, on the grill, on the stove top and in the oven. Especially in the Oven! Baking in cast iron is the bomb! Cast iron will bake your cakes evenly. And outside of the cake, the part that touches the pan, it’s delicious! Just as moist as the very center.
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- 1/2 c
- vegetable shortening
- 1 c
- whole milk
- 1 1/2 tsp
- pure vanilla extract
- 2 c
- plus 2 tablespoons all purpose flour
- 1 1/2 c
- granulated sugar
- 4 tsp
- baking powder
- 1 tsp
- 4 large
- egg whites
- confectioner's sugar for dusting
1Preheat oven to 350 degrees.
Cream together shortening and milk for about 3 minutes, (it will look like small curd cottage cheese.) Add in vanilla.
2In a separate bowl combine flour, sugar, baking powder and salt. Add flour, one third at a time to the milk mixture, blending well after each addition.
3Lastly, add in egg whites, beating just until all combined.
4Pour batter into a greased and floured (do not use a spray) 10 inch cast iron skillet.
5Bake in a preheated 350 degree oven for 40-45 minutes, using a toothpick inserted in the center to test for doneness.
6Let cool on wire rack for at least 45 minutes before serving, lightly dust with powdered sugar if desired.
You can also bake this in 10 inch casserole dish or a 10 inch baking pan. (I use cast iron because the cake bakes more evenly).