Are you ready for an absolute sugar overload? If you answered yes then read on this recipe is full of sugar and is so sweet! Even I the world's biggest sugar lover thought it was just a wee bit too sweet - but hey it hasn't stopped me from eating it. What is especially wonderful about this recipe is the cake itself - a lovely light texture, not too crumbly and super easy to make - I love it, and I hope you do too.
Yellow Cake (from Southern Cakes by Nancie McDermott)
Serves 8 to 10
3/4 cup butter
1 cup milk
2 cups sifted all-purpose flour
2 3/4 tsp baking powder
1/2 tsp salt
2 cups sugar
1 tsp vanilla extract
- Preheat the oven to 325F. Grease and flour 2 9" round cake tins. (I used 2 8" tins)
- Combine the butter and milk in a small saucepan, and cook over low heat until the butter melts. Stir well and set aside to cool to room temperature.
- Combine the flour, baking powder and salt in a medium bowl, and stir with a fork to mix well.
- In a large bowl, combine the eggs and sugar, and beat well at high speed, scraping down the bowl often, until light yellow, smooth, and thick.
- Stir the flour mixture into the egg mixture, mixing only until the flour disappears. Add the cooled milk mixture and the vanilla, and divide the batter between the prepared pans.
- Bake for 25-30 minutes, until the cakes are a pale golden brown, spring back when touched lightly in the center, and begin to pull away from the sides of the pans. (Mine baked for 45 minutes)
- Cool in the pans for 10 minutes on wire racks. Then turn out the cakes onto wire racks to cool completely, top side up.
- I halved each cake again to make 4 layers of cake and 3 layers of icing.
Caramel Icing (I ended up making 1.5 times the mixture to get enough for the extra 2 layers of icing)
2 2/3 cups brown sugar
1/2 cup butter
7 tbsp evaporated milk
1 tsp vanilla extract
- In a heavy medium saucepan, combine all of the ingredients. Bring to a boil over medium-high heat. Stir well and then adjust the heat so that the frosting boils and bubbles gently. Cook for 7 minutes. Remove from the heat and let cool for 5 minutes.
- Beat the warm icing with a wooden spoon until it thickens, 2-3 minutes.
- Quickly spread the icing over the bottom layer of cake, then position the next layer and ice again, continue until all layers of the cake are in position. Then ice the top and side of the cake.
- If the icing becomes too hard to spread warm gently over low heat, add a spoonful of evaporated milk, and then scrape and stir well until the icing softens enough to spread again. Dip a table knife in very hot water to help soften and smooth out the icing once it is spread.