Grandmother Benton’s Gold Cake
- Yield servings
"Sallie Lous Benton my grandmother and a wonderful cook. She would stand over me while I beat this cake with a wooden spoon. The more you beat it the higher it will rise, she would say. After I grew up, I decided to make this cake. It is one of my most requested recipes and one served at every family gathering."
- 3 cups sugar
- 1 1/2 cups solid vegetable shortening
- 9 small eggs
- 3 cups all-purpose flour
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons almond extract
- Preheat the oven to 350 degrees. Generously grease and flour a large tube pan.
- Beat the sugar and shortening until fluffy. Add the eggs and flour alternately, beating well after each addition. Stir in the vanilla and almond extracts. Spoon the batter into the prepared pan. Place this pan on a cookie sheet or pizza pan in case the batter overflows during baking. Bake for 1 hour and 25 minutes. Check the cake after 1 hour. If it’s already golden, place an aluminum foil tent over the top to prevent the cake from becoming too brown.
Tips From Our Test Kitchen: This is a very heavy, old-fashioned cake. It’s ideal for a tea. It’s also excellent for packing in lunches or for picnics.
Recipe by Linda Benton Smith, McKinney, Texas