This cake can be used for any occasion. You can frost it or serve it plain.

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Recipe Summary

Servings:
24
Yield:
1 - 9x13
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 320 degrees F (160 degrees C). Grease and flour a 9x13 inch pan.

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  • In a large bowl, beat eggs for 10 minutes or until fluffy. In a separate bowl, cream butter and sugar until light and fluffy. Add beaten eggs and combine.

  • Add flour and cinnamon and mix in.

  • Add milk and flavorings and mix well.

  • Spoon batter into 9x13 inch pan. Bake at 320 degrees F (140 degrees C) for 45 minutes or until golden brown.

  • Allow to cool, then frost or serve.

Nutrition Facts

142 calories; protein 2.4g 5% DV; carbohydrates 12.8g 4% DV; fat 9.2g 14% DV; cholesterol 67.6mg 23% DV; sodium 74.9mg 3% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/06/2012
For this recipe I first separate the egg whites and whip to stiff but not dry peaks. In another bowl beat the yolks adding the sugar a little at a time until it turns the color of butter. Add the flour and last four ingredients. Gently hand-fold egg whites into this batter and pour into greased baking dish. This is an old-fashioned type of cake that gets its rise from the egg whites not baking powder. It's best not to slam doors or walk heavily in the kitchen while the cake is baking as heavy vibrations can cause the cake to fall in the middle (much like a failed souffle). Good luck! Read More
(7)

Most helpful critical review

Rating: 1 stars
07/13/2003
This cake has no baking soda or baking powder and the six eggs with the small amount of flour...........well it was a disaster to begin with. Read More
(11)
3 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 1 stars
07/13/2003
This cake has no baking soda or baking powder and the six eggs with the small amount of flour...........well it was a disaster to begin with. Read More
(11)
Rating: 2 stars
08/29/2002
I had an unfortunate experience with this cake. It puffed up around the edges and sank in the middle. I tore off one of the pieces though just to taste it and it was DELICIOUS! I'm definitely going to try it one more time. Read More
(9)
Rating: 4 stars
05/06/2012
For this recipe I first separate the egg whites and whip to stiff but not dry peaks. In another bowl beat the yolks adding the sugar a little at a time until it turns the color of butter. Add the flour and last four ingredients. Gently hand-fold egg whites into this batter and pour into greased baking dish. This is an old-fashioned type of cake that gets its rise from the egg whites not baking powder. It's best not to slam doors or walk heavily in the kitchen while the cake is baking as heavy vibrations can cause the cake to fall in the middle (much like a failed souffle). Good luck! Read More
(7)
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