GREAT GRANDMOTHER’S COOKIE CRUST CAKE
serves 8–10
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 cups Crisco
3 cups granulated sugar
8 eggs
2 teaspoons almond extract
2 teaspoons vanilla extract
Preheat oven to 300 degrees. Generously grease and flour the pan. Sift flour and baking powder together. In a medium bowl, cream the Crisco and sugar with mixer. Crack eggs into a bowl. Add one egg at a time, then add the flour mixture in half-cup increments until incorporated. Mix in both extracts. Pour the batter into an angel food pan, tapping the pan on the counter three times to remove air bubbles. Bake for 90 minutes. Allow the cake to cool for 10 minutes, then turn and flip it right side up immediately so the cookie crust is on top. Allow to cool completely.
Linda Debenedetto, Columbia