Real Recipes From Real Home Cooks ®

most memorable marguerite cake

★★★★★ 3
a recipe by
Maureen Haddock
Saskatoon, SK

I have made this cake at least 80 times, and when my returning guests see it under one of my glass domes, there is always a gasp of enthusiasm. Marguerite Cake was the birthday cake of preference in our home when I was growing up and also in the home of several of my aunts and uncles. What is interesting is that each family has developed a different version of the cake. One family purees the raisins in the filling. Some folks fold in fluffy whipped egg whites, but most have decided that it’s fine to add the unbeaten egg whites to the wet ingredients.

Blue Ribbon Recipe

I keep on sneaking a taste of this recipe as I was making it... I could tell early on how good this was going to be! Once completed, I couldn't tell which layer was my favorite - the cake, filling or icing. I loved everything! This dessert will definitely make an impression.

— The Test Kitchen @kitchencrew
★★★★★ 3
serves 12 to 14
prep time 1 Hr
cook time 1 Hr
method Bake

Ingredients For most memorable marguerite cake

  • 1/2 c
  • 1 c
    brown sugar
  • 3
    egg whites
  • 3 Tbsp
    cooking molasses
  • 1 3/4 c
    all-purpose flour
  • 1 3/4 tsp
  • 3/4 c
  • 3/4 c
  • 3/4 c
  • 3
    egg yolks
  • 1 Tbsp
  • 3/4 c
    brown sugar
  • 1 tsp
  • 1 c
    golden brown sugar
  • 1
    egg white
  • 2 Tbsp
  • 1 pinch
  • 1/2 tsp
  • 1/4 tsp
    baking powder

How To Make most memorable marguerite cake

  • 1
    Cake method: Prepare two 8"round layer cake pans by buttering and lining with wax paper circles. Preheat the oven to 350°F. Cream butter, brown sugar, egg whites, and molasses together and beat until smooth.
  • 2
    Mix the flour with the soda in a small bowl.
  • 3
    Add the flour mixture to the butter mixture, alternating with buttermilk, and ending with flour.
  • 4
    Scoop the batter evenly into the two prepared pans. For precision, you can weigh the uncooked cakes, although it is not necessary. Bake the cakes for 30 minutes in a preheated 350°F oven. Test for doneness with a toothpick.
  • 5
    Cool completely in pans on wire racks; turn out when cool.
  • 6
    TIPS: You can make the cake ahead, freeze it, and fill and frost it at a later date. For a large crowd, make a layered slab cake. Each recipe for cake batter fills one 9 by 13 inch pan. Make two separate batches, rather than doubling the initial recipe. You can double the filling to cook at one time. Also, if your double boiler is large enough you can double or triple the icing too. A layered slab cake will serve 24 people generously.
  • 7
    Filling Method: In a medium saucepan, over medium heat, mix the egg yolks, raisins, milk, butter, brown sugar, and vanilla.
  • 8
    Cook, stirring constantly, until mixture comes to a boil. Continue cooking and stirring until mixture thickens. This takes four or five minutes. Cool completely.
  • 9
    Assemble cake by placing one cake upside down on a plate. Spread the filling over the cake and top with the second cake, right side up.
  • 10
    Cover the cake until ready to ice with Brown Sugar Seven Minute Frosting.
  • 11
    Icing Method: Double this recipe for Memorable Marguerite Cake Put brown sugar, egg white, water, and salt, into the top of a double boiler over boiling water and beat the mixture with a hand mixer until stiff. It will take almost seven minutes.
  • 12
    When taken off heat, add the ½ teaspoon of vanilla and the ¼ teaspoon of baking powder and stir using the mixer for a few seconds. Spread generously on the Marguerite Cake.
  • 13
    Make sure the boiling water in the base isn’t touching the bottom of the icing pot, as this can lead to a more granular icing. For Marguerite Cake, I double this recipe, ice the cake generously, then store leftover icing in an airtight container, in the fridge. For a treat, spread it on a muffin or graham wafer. It keeps for a couple of days. This icing elevates any cake to a fancy dessert.
  • 14
    Tip: Once the Memorable Marguerite Cake is iced, cover it, and put it in the refrigerator, until serving time. It is just fine made a day ahead.