McCall's Best Gold Cake
Recipe adapted from "McCall's Cook Book," written by the food editors of McCall's (Random House, 1963).
2½ cups sifted cake flour
1½ cups sugar
1 teaspoon salt
1 tablespoon baking powder
½ cup shortening (I used unsalted butter)
1¼ cups milk
5 egg yolks (½ cup)
1 teaspoon vanilla extract, or 2 teaspoons grated lemon or 1 tablespoon grated orange rind
1. Preheat oven to 350 degrees. Grease and flour cake pan (layers or tube pan). (I used wax paper to line a tube pan, buttered and dusted with flour.)
2. Into large bowl of electric mixer, sift flour with sugar, salt and baking powder. Add shortening and ¾ cup milk. At medium speed, beat 2 minutes, occasionally scraping side of bowl and guiding mixture into beaters with rubber scraper.
3. Add egg yolks, vanilla and remaining milk; beat 2 minutes longer. Pour batter into pan(s) and bake for 30-35 minutes for layer cakes, or 35-45 minutes for tube cake, or until it springs back when gently pressed with fingertip. Cool 10 minutes. Remove from pan on wire rack.
Per serving: 450 calories, 7 g protein, 70 g carbohydrates, 16 g total fat, 9 g saturated fat, 170 mg cholesterol, 500 mg sodium, 1 g fiber. Calories from fat: 33 percent.
— Staff analysis