Blue Ribbon White Cake


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one 10-inch cake

Recipe from

Oxmoor House


1 cup butter, softened
2 cups sugar
3 cups sifted cake flour
2 tablespoons baking powder
1 cup half-and-half
8 egg whites
Candied cherries


Cream butter; gradually add sugar, beating well.

Combine flour and baking powder; add to creamed mixture alternately with half-and-half, beginning and ending with the flour mixture.

Beat egg whites (at room temperature) until stiff peaks form; fold into batter.

Pour batter into a greased 10- inch Bundt pan. Bake at 350° for 1 hour or until cake tests done. Cool in pan 10 minutes; remove from pan, and cool completely. Drizzle Marshmallow Glaze over cake, and garnish with candied cherries.


Oxmoor House Homestyle Recipes

January 1983
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