Golden Glory Cake with Brown Sugar Boiled Frosting

This cake is absolute perfection. I first saw the recipe for “Golden Glory Cake” in an old cookbook from the 1950s and decided I had to make it. I kept the measurements (except using cold butter for more fluffiness) the same, but I did change the mixing method to the “Two-Stage Mixing Method” which you can read about here. The cake is light, fluffy, and deliciously pineapple-ly. I very much recommend brushing pineapple juice on the cakes though when they are done for extra flavor. The frosting is an old fashioned boiled frosting or 7-minute frosting recipe except I replaced the granulated sugar with dark brown sugar. It tastes of caramel/maple and a cross between whipped cream and marshmallow fluff. Very Good.

Ingredients: Golden Glory Cake

4 and 1/2 cups cake flour

1 tablespoon baking powder + 1 teaspoon

1 teaspoon salt

1 and 1/2 cups unsweetened canned pineapple juice

4 large eggs, room temperature

1 and 1/2 teaspoon butter vanilla bakery emulsion (or vanilla extract)

2 and 2/3 cups granulated sugar

1 cup unsalted butter, cold and cubed

Brown Sugar Boiled Frosting

1 cup dark brown sugar

1/2 cup water

2 large egg whites

1/4 teaspoon cream of tartar

1 teaspoon vanilla extract

Recipe: Golden Glory Cake

Preheat the oven to 350F and line, grease, and flour 3 eight inch cake pans.

Mix flour on high speed for 3 minutes. Measure again- you should have about 1 cup of leftover flour.

Mix flour with baking powder and salt on high speed for 3 minutes.

In a measuring cup, combine and stir the eggs, 1/4 cup of the pineapple juice, and butter vanilla bakery emulsion.

Combine flour with sugar and mix on low speed for 30 seconds. Add the butter, one piece at a time, until the mixture is crumbly.

Add remaining pineapple juice and beat on medium-high speed for 2 and 1/2 minutes. Gradually add egg mixture in 3 separate batches until fluffy and combined.

Bake for 30-35 minutes, or until a toothpick comes out clean with a few crumbs attached.

If you want, brush some extra pineapple juice over the cakes for extra moistness.

Brown Sugar Boiled Frosting

Boil sugar and water over low-medium heat until syrup spins a thread; while beating the egg whites to stiff peaks.

Pour syrup very slowly over the egg whites and beat until smooth and stiff enough to spread. Beat in vanilla and use right away.

Enjoy!

 

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Hot Milk Cake

Every since I saw the recipe for “Hot Milk Cake” I wanted to try it. It just looked so good! I had to play around with it a bit though, I halved the recipe, doubled the vanilla, and added cinnamon and salt. The cake was delicious! It’s definitely my favorite vanilla cakes so far. I frosted it with a cooked frosting from Betty Crocker. You might be hesitant about using a frosting with flour in it, but it’s really dreamy. I would say it’s less buttery than Swiss Meringue Buttercream and less sweet than American Buttercream, but super creamy.

Ingredients: Hot Milk Cake (adapted from here)

2 large eggs

1 cup granulated sugar

1 teaspoon vanilla extract

1 cup and 2 tablespoons all-purpose flour

1 and 1/4 teaspoons baking powder

1/4 teaspoon ground cinnamon

1/8 teaspoon salt

1/2 cup plus 2 tablespoons 2% milk

5 tablespoons unsalted butter

Cooked Frosting (from here)

1 cup milk

1/3 cup all-purpose flour

1 cup powdered sugar

1/4-1/2 teaspoons ground cinnamon *optional

1 cup butter, softened

1 teaspoon vanilla

Recipe: Hot Milk Cake

Preheat oven to 350F.

In a large bowl, beat eggs on high speed for 5 minutes or until thick and pale yellow.

Gradually add sugar, beating until mixture is light.

Beat in the vanilla.

Combine flour, baking powder, and cinnamon; gradually add to batter; beat at low speed until smooth.

In a small saucepan, heat milk and butter just until butter is melted. Gradually add to batter; beat just until combined.

Pour batter into an 8×8 pan lined with parchment paper and bake for 30-35 minutes, or until a toothpick comes out clean.

Cooked Frosting

Stir milk and flour in 2-quart saucepan until blended. Heat over medium heat until thickened.

Cover and refrigerate about 25 minutes or until cool.

Beat butter, powdered sugar, cinnamon, and vanilla in medium bowl on medium speed until smooth. Gradually beat in flour mixture until blended.

Frost cake!

Enjoy!