Cottage Pudding (Cake for Strawberry Shortcake)

Health score
1%
Cottage Pudding (Cake for Strawberry Shortcake)
60 min.
8
313kcal

Suggestions


Indulge in the delightful simplicity of Cottage Pudding, a classic cake that serves as the perfect base for a luscious strawberry shortcake. This light and fluffy dessert is not only easy to make but also a crowd-pleaser, making it an ideal choice for gatherings or family dinners. With just a handful of ingredients, you can create a moist cake that beautifully complements the sweetness of fresh strawberries and whipped cream.

Imagine slicing into a warm, golden cake, its tender crumb inviting you to take a bite. The subtle notes of vanilla and the rich texture from the vegetable shortening create a delightful contrast to the juicy strawberries that will crown your creation. Whether you're celebrating a special occasion or simply treating yourself to a sweet indulgence, Cottage Pudding is versatile enough to shine on any dessert table.

In just 60 minutes, you can whip up this delectable treat that serves eight, making it perfect for sharing. With a caloric breakdown that allows you to enjoy a slice without guilt, this cake is a wonderful addition to your dessert repertoire. So gather your ingredients, preheat your oven, and get ready to impress your friends and family with this charming and delicious Cottage Pudding!

Ingredients

  • 2.5 teaspoons double-acting baking powder 
  •  eggs 
  • cups flour all-purpose
  • cup milk 
  • 0.3 teaspoon salt 
  • 0.5 teaspoon vanilla extract 
  • 0.3 cup shortening 
  • cup granulated sugar white

Equipment

  • bowl
  • frying pan
  • oven
  • whisk
  • wire rack
  • hand mixer
  • toothpicks
  • cake form

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch square cake pan.
  2. Whisk the flour, baking powder, and salt together in a bowl; set aside.
  3. Beat the shortening and sugar with an electric mixer in a large bowl until light and fluffy. Beat in the egg and vanilla extract until smooth.
  4. Pour in the flour mixture alternately with the milk, mixing until just incorporated.
  5. Pour the batter into prepared pan.
  6. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts

Calories313kcal
Protein6.23%
Fat29.71%
Carbs64.06%

Properties

Glycemic Index
34.39
Glycemic Load
35.56
Inflammation Score
-2
Nutrition Score
6.672173899153%

Nutrients percent of daily need

Calories:313.06kcal
15.65%
Fat:10.43g
16.04%
Saturated Fat:2.92g
18.27%
Carbohydrates:50.59g
16.86%
Net Carbohydrates:49.74g
18.09%
Sugar:26.55g
29.5%
Cholesterol:24.12mg
8.04%
Sodium:225.81mg
9.82%
Alcohol:0.09g
100%
Alcohol %:0.11%
100%
Protein:4.92g
9.84%
Selenium:13.01µg
18.59%
Vitamin B1:0.27mg
17.76%
Folate:59.77µg
14.94%
Vitamin B2:0.23mg
13.33%
Calcium:119.14mg
11.91%
Manganese:0.22mg
10.89%
Phosphorus:102.85mg
10.28%
Iron:1.7mg
9.46%
Vitamin B3:1.88mg
9.41%
Vitamin K:4.75µg
4.52%
Vitamin E:0.62mg
4.1%
Vitamin B5:0.39mg
3.93%
Vitamin B12:0.21µg
3.56%
Fiber:0.85g
3.38%
Vitamin D:0.45µg
2.97%
Magnesium:11.56mg
2.89%
Zinc:0.42mg
2.79%
Copper:0.05mg
2.57%
Potassium:87.91mg
2.51%
Vitamin B6:0.04mg
2.09%
Vitamin A:79.11IU
1.58%
Source:Allrecipes