Bride’s Cake
A dish where butter and sugar do the work.
contains glutencontains dairycontains eggscontains nuts
Ingredients
US
Metric
- 120 ml butter
- 350 ml sugar
- Whites six eggs
- 120 ml milk
- 590 ml flour
- 15 ml baking powder
- 1 ml cream of tartar
- 2 ml almond extract
Make it lactose-friendly
- ½ cup butter → plant butter, ghee (mostly lactose-free), or olive oil
- ½ cup milk → lactose-free milk, oat milk, or almond milk
Steps
- Follow recipe for mixing butter cakes. Bake forty-five to fifty minutes in deep, narrow pans. Cover with white frosting.
Nutrition (estimated, per serving)
| Calories | 458 |
|---|---|
| Protein | 5.3 g |
| Fat | 14.3 g |
| Carbs | 78.4 g |
| Fiber | 1.2 g |
| Sodium | 220 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States