That clever old Easter bunny (and his helpers) never turned out a nicer surprise! A cake that looks like Easter and tastes like it looks. Superbly moist and tender. Rich in good flavor. And so easy to bake.
You can bake one that’s sure to turn out right, because: With Ceresota flour, success is “in the bag.” Any bag you buy. Never touched by bleaching agents, Ceresota is naturally white – naturally better for all home baking. Among all leading brands, it is the finest unbleached flour you can buy.
Easter Cake recipe
Makes 3 (9″) layers
3 3/4 cups sifted Ceresota Unbleached Flour
2 tsp baking powder
1 cup soft shortening (part butter or margarine if desired)
1 1/2 tsp soda
1/2 tsp salt
2 cups sugar
1 1/2 tsp lemon flavor
1 1/4 tsp vanilla
2 cups buttermilk
Cut three 9″ circles of wax paper to fit layer cake pans; grease pans, line bottoms of pans with wax paper, then grease and flour paper. Preheat oven to 350 degrees (moderate). Sift together flour, baking powder, soda and salt. Cream shortening, add sugar; cream until light and fluffy. Add flavoring, blend well. Add eggs, one at a time, beating well after each addition. Add dry ingredients to creamed mixture alternately with buttermilk. Beat smooth after each addition. Divide batter into cake pans. Bake 30-35 minutes, or until cake tests done. Cool. When completely cool, frost.
4 1/2 cups sifted confectioner’s sugar
6 tbsp soft butter or margarine
3 tbsp milk or cream, enough to moisten
1 1/2 tsp lemon extract
2 egg whites
Beat together the confectioner’s sugar, butter, milk or cream, and lemon extract until smooth. Add the egg whites and beat until light. Frost layers and sides of cake.
2 boxes (4 oz) Shredded Coconut
Yellow or Green liquid coloring
Sprinkle 1 box of coconut all over top and sides. Tint remaining box of coconut with yellow or green coloring. Use colored coconut to make a nest in the center of cake. Fill nest with various colored jelly beans.