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I RECEIVED this recipe as part of a wedding gift. I have made it for a couple of summer gatherings with friends and most recently when my husband requested that I make it for his birthday. —Tricia Bryan, Bolivar, Ohio
Nutritional Facts 1 slice equals 502 calories, 18 g fat (11 g saturated fat), 27 mg cholesterol, 314 mg sodium, 79 g carbohydrate, 1 g fiber, 6 g protein.
Originally published as Mom's Favorite White Cake in Reminisce April/May 2008, p 50
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on May. 07, 2013 by Kenadie
i loved it, it was so yummy i would make it 1,0000000 times more
Reviewed on Feb. 24, 2013 by nmujillybean
I madethe recipe as written for the 6" cake and liked it so much that I used 2.5 times the recipe for a double-layer 8" cake. All the guests commented on how great the cake tasted. I made sure to let all ingredients come to room temp. before starting, I used only the egg yolks and cake flour per the recipe. I greased the pans and used a wax paper circle on the bottom. I also used a wet strip of newspaper wrapped in tinfoil to insulate around the pan and help it bake more evenly and avoid the "high middle, low sides" problem.
Reviewed on Feb. 23, 2013 by hotamale
There is something missing in the ingredient list for this cake. It turned out bitter, like baking powder and after taking it out of the oven, when it cooled off, it shrunk about 2 1/2 inches in height. This is definitely not a Taste of Home "Kitchen-Tested" Recipe. Might as well throw this one in the trash.
Reviewed on Jul. 10, 2012 by Cwedde
I used this exact recipe for cupcakes and they were the absolute BEST cupcakes I have ever made! Moist and flavorful, this recipe has become my new secret go-to recipe! :)
Reviewed on May. 09, 2012 by licart
please include pan sizes and how to treat pans(lightly greased, lined in parchment or wax paper, etc) with the directions. I would substitute the crushed pineapple when making it.
Reviewed on May. 09, 2012 by astarbeyond
Using a 6" cake pan and following the recipe as is, this cake was wonderful and very pretty when finished. It was moist and delightful. If everyone would simply follow the recipe as stated they would be as delighted as others who actually follow recipes as printed. I will definitely make this recipe again and again...Love it!
Reviewed on May. 09, 2012 by Ohio46
Why the odd sized pan? Eight or nine inches is standard so I do not see why the measurements don't accomodate that.
Reviewed on May. 07, 2012 by sheribo
I have made this cake a few times, and each one turned out great. I would recommend not tweeking the recipe to fit your cake pans. You can find 6 inch cake pans easily on the internet and they are very inexpensive (and worth the purchase just to make this cake). This cake is moist, delicious and tender. Try it!
Reviewed on May. 08, 2011 by micheleclow
I wasn't impressed with this cake at all. First of all, who has 6" cake pans? I increased it by 1/2 and used 9" pans, but the cake was a little dry on the inside. There are too many other recipes to try to make this one again.
Reviewed on May. 30, 2010 by misssixx
My cake didn't rise like the cake in the picture at all.
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