As I’ve said in the past, food triggers memories for me! This shortcake is definitely one really good memory. 🙂 My oldest daughter and husband’s birthday are only a few days apart. So, the day after we got back from the hospital with her, my mother-in-law brought over a shortcake for Scott’s birthday. It was a recipe from his grandmother, and I remember it being the BEST shortcake I had ever tasted! I got the recipe from her and made a few of them in the months proceeding the “birthdays” and then forgot about it. Until a few weeks ago when we had some friends staying with us. I’m not sure what triggered the memory but I’m glad I decided to make it!
The recipe is pretty vague, so you will have to pay close attention the first time you make it to see how long it needs to cook. I used a bundt pan the first time and it got a little too dark on the outside, but I tried it with spring pan and it worked great.
Grandma’s Short Cake
- 2 eggs
- 1 1/2 cups sugar
- 1 cup milk
- 1/2 cup shortening
- 2 tsp. baking powder
- 2 cups flour
Combine and bake at 375 degrees.
Hope you are all staying cool this week!! It’s super duper hot here in Indy! 😉
~Angela
Hi Angela,
Your shortcake receipe sounds so yummy I just have to try it.
Two questions before I start.
I do not have a spring pan – do you think regular layer cake pans will do if I spray them?
Also shortening – use butter?
Thanks
Annmarie
PS Super duper hot here too.
Annemarie, you can use just about any pan. Just watch it pretty close so the outside doesn’t get to dark. As for substituting butter, I don’t think it will taste the same. I wasn’t sure about using shortening either..they have it in sticks at the store, so it’s much easier to use. I just dumped all the ingredients into the bowl and mixed with a whisk. The shortening breaks up, but you will still have tiny pieces, which is ok.
Annemarie, I’ve been looking for a good shortcake recipe, and would like to try this. How long does it bake in the oven? Just a rough estimate. I’ll be using a spring pan. Thank you.
It took around 40 min. 🙂
This looks so good and the ingredients aren’t expensive or different to go in it. Love to make easy inexpensive things we can afford. There isn’t too much of that around these days. We love our desserts but ones that are affordable. So glad you shared this recipe and added the helpful tips. I’ll let you know when I make it how it comes out. I don’t have a spring pan so will just use a glass 13×9 pan, which is what I have. I’ll have to price spring pans. Happy weekend
The temperature must be way off on this recipe! At 20 minutes the cake was dark brown on the outside and very runny on the inside. I hope I can somehow salvage it. If not, there will be a lot of disappointed kids!
Krista, I’m so sorry! I checked my recipe card and it said 450 degrees, so I’m sure that’s the temp I normally cook it at? I will add a note to lower the temp within the post. Hopefully you were able to save it!?!
Made this tonight in an 8×8 glass dish. I mixed dry, cut in shortening and then stirred in wet. I did cut the sugar back to 1 cup as 1.5 cups to 2 cups flour seemed too much? Took 30-40 minutes at 450. It was browning quit a bit so I tossed foil over the top and turned it down a bit. I think a lower temp would work better next time. Family loved the cake though! Very much like pound cake but without the pound of butter! Will make again, may tweak the time/temp.
Next time I would bake at 350 degrees and not 450. As for using butter, that’s what I used and it turned out amazing!
Thank you fir posting!
Anita,
Thanks for the suggestion, I updated the post! 🙂