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Grandma's Buttermilk Yellow Cake

  • 1 cup Crisco or other good shortening
  • 2 cups sugar
  • 4 eggs (at room temperature)
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground mace
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
Preheat oven to 350°F. Grease and flour 3 9-inch cake pans, a 10-inch tube pan, muffin tins or an 11x17-inch sheet cake pan.

Sift together the flour, baking powder, baking soda, salt and mace. Set aside.

With an electric mixer, cream the shortening and sugar for 5 minutes. Add the eggs, one at a time, beating well after each addition.

Beginning and ending with dry ingredients, add the dry ingredients to creamed mixture alternately with buttermilk and vanilla. Pour into the prepared pan.

For cake pans: Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Allow to cool for 10 minutes, then invert onto wire racks to finish cooling. Makes 12 servings.

Prep time: 20 minutes; Cooking time: 30 minutes; Total time: 50 minutes

Buttermilk Yellow Cake Notes

In the above photo for this cake, we also used Pineapple Filling, which makes a big difference in the taste. The serving dishes in our photograph are Fiesta dinnerware. For Tube Pan: Bake at 350°F for 1 hour and 10 minutes. Check at 1 hour with wooden pick or cake tester. Allow to cool for 10 minutes, then invert onto wire rack to finish cooling.

For Cupcakes: Makes approximately 4 dozen. Bake at 375°F for 20 minutes in greased muffin tins or paper liners in muffin tins, filling half full. Makes 12 cupcakes.

For Sheet Cake: Pour into greased and floured 17x11-1/2x2-1/4-inch pan. Bake at 350°F for 1 hour or until wooden pick inserted in center comes out clean.

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