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Old 06-27-2010, 12:29 PM   #1
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Need to create old-fashioned dense cake

Hey, all. Glenn's birthday is this week and he's told me his favorite cake is the old-fashioned kind that little old ladies used to make. Heavy and dense. He doesn't care for light and airy cakes.

I'm surmising that if I substitute all-purpose flour for cake flour in the recipe I want to use, I'll get the type of cake he likes. Am I correct in this assumption? If not, please give me your thoughts and advice on how to achieve that end.

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Old 06-27-2010, 12:42 PM   #2
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Moist and dense or pound cake consistency? Chocolate or other?

I have recipes to offer as I like my cakes moist and heavy enough to break a toe if you drop them. ;)

To be honest, I'm not sure what makes them like that. I suspect its the ratio of fat to dry but not sure. I always use AP not cake flour so not sure about the density there.

PS. Ken's birthday is tomorrow so I'm baking today too. Check out the Chocolate lovers thread. Ken's birthday cake is the first one on the list and its definitely dense.
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Old 06-27-2010, 12:48 PM   #3
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You are correct Katie, cake flour results in a more tender crumb, while Wondra flour will produce the lightest cake... Bleached all purpose flour will give you the best results... Hope this helps...
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Old 06-27-2010, 12:55 PM   #4
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Quote:
Originally Posted by Alix View Post
Moist and dense or pound cake consistency? Chocolate or other?

I have recipes to offer as I like my cakes moist and heavy enough to break a toe if you drop them. ;)

To be honest, I'm not sure what makes them like that. I suspect its the ratio of fat to dry but not sure. I always use AP not cake flour so not sure about the density there.

PS. Ken's birthday is tomorrow so I'm baking today too. Check out the Chocolate lovers thread. Ken's birthday cake is the first one on the list and its definitely dense.
Moist and dense is his preference and his all-time favorite is yellow cake. He's not much of a chocolate eater. He's requested an orange icing. Reminiscent of the taste of a dreamsicle. I found the perfect recipe that incorporates freshly grated orange rind and orange oil. That should do the trick. The cake is what I need to perfect.

He remembers the cakes he ate at his great aunt's house when he was a child. He said it was dense and heavy and he loved it. Still does.

I figured that if I substituted all-purpose flour for cake flour, I'd get a close approximation.
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Old 06-27-2010, 01:53 PM   #5
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Quote:
Originally Posted by Katie E View Post
Hey, all. Glenn's birthday is this week and he's told me his favorite cake is the old-fashioned kind that little old ladies used to make. Heavy and dense. He doesn't care for light and airy cakes.

I'm surmising that if I substitute all-purpose flour for cake flour in the recipe I want to use, I'll get the type of cake he likes. Am I correct in this assumption? If not, please give me your thoughts and advice on how to achieve that end.
Try making an old fashioned pound cake in a layer cake pan. Sounds like that would fit the bill.
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Old 06-27-2010, 02:00 PM   #6
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Check recipe for my russian/ukranian cakes. They are very dence and very yummy.
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Old 06-27-2010, 02:36 PM   #7
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MIX TOGETHER:
1 CUP BUTTER OR MARGARINE
1 CUP WATER
2 CUPS FLOUR
2 CUPS SUGAR
2 EGG WHITES (OR 1/3 CUP WHITES)
1 CUP SOUR CREAM
1 TEASPOON VANILLA
1 TEASPOON SALT
1 TEASPOON BAKING SODA
POUR INTO A 9X13 PAN
BAKE AT 350

This is my favorite white cake. Very dense, yet moist.
Powdered sugar mixed with frozen orange juice concentrate makes a great orange frosting. Hope you enjoy it, if you try it!
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Old 06-27-2010, 03:05 PM   #8
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Quote:
Originally Posted by Katie E View Post
Moist and dense is his preference and his all-time favorite is yellow cake. He's not much of a chocolate eater. He's requested an orange icing. Reminiscent of the taste of a dreamsicle. I found the perfect recipe that incorporates freshly grated orange rind and orange oil. That should do the trick. The cake is what I need to perfect.

He remembers the cakes he ate at his great aunt's house when he was a child. He said it was dense and heavy and he loved it. Still does.

I figured that if I substituted all-purpose flour for cake flour, I'd get a close approximation.
Oooo dreamsicle cake. You gotta post that if it is tasty.
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Old 06-27-2010, 04:35 PM   #9
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I agree with others with the pound cake recommendations, just make it in layer cake pans.

Also the 1-2-3-4 cake is kind of a hybrid (at least for me) between a fluffy cake mix type cake and a pound cake.

The 1-2-3-4 cake is an old fashioned cake that may be what he remembers.
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Old 06-27-2010, 05:25 PM   #10
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I agree with others with the pound cake recommendations, just make it in layer cake pans.

Also the 1-2-3-4 cake is kind of a hybrid (at least for me) between a fluffy cake mix type cake and a pound cake.

The 1-2-3-4 cake is an old fashioned cake that may be what he remembers.
Whats a 1-2-3-4 cake?
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