Cake Made Easy | Dump Cakes!
Make it a Dump Cake
What on Earth is a Dump Cake?
That does not sound very appetizing, on the surface. A cake from the dumps? A cake you accidentally dumped on the floor and scabbed back together with toothpicks? A cake into which you dumped a wrong ingredient?
Well, take heart. It's none of those things. It's actually a way to make scratch-made cakes go together as easily as a cake mix.
I first heard of this from my grand-aunt Eunice, who lived in New England. Perhaps this is a regional expression; I don't know. I only know that she was the one from whom I learned the term and the technique.
Now, an Internet search for the term will come up with a multitude of cake recipes involving various fruit additions, which, to me, are more closely related to cobblers than cakes. It was back in the late 1960's that I first heard my aunt use this term in just the way I've presented it here; no fruit involved.
What Do I Have to Do?
It's very, very simple. Here are the steps:
- For best results, have the eggs at room temperature
- Modern flour does not truly require being sifted, but, by sifting all the dry ingredients together, you get them blended in better
- For purists who prefer to use cake flour, if you are all out, the substitution is 1 cup all purpose flour minus 2 Tablespoons = 1 cup cake flour (per cup of flour called for)
- Sift all the dry ingredients together into a mixing bowl. (Be sure to measure accurately!)
- Add the shortening and liquids all at once to the dry ingredients.
- Beat with a spoon or electric mixer for 2 minutes, scraping bowl frequently
- Add the eggs and continue beating for 2 more minutes.
- Pour into prepared pans and bake.
What is your rating for dump cake?
That's all there is to it. What you are doing, in effect, is pre-making your own cake mix by mixing all the dry ingredients first. Then, just as with a store-bought cake mix, you add the liquids then the eggs.
This method makes scratch-made cakes a lot less intimidating for folks accustomed to using cake mixes.
It also has the added benefit of using only wholesome ingredients from your kitchen, which you control. You won't be dealing with any chemical preservatives or "conditioners" such as are found in commercial mixes.
Have you ever made a 'dump cake'?See results without voting
All photos for this hub are by Jennifer Davis, and used by permission.
© 2013 Liz Elias
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