Noe DeWitt
Recipe information
Yield
12 Servings
Ingredients
1
cup (2 sticks) unsalted butter plus more for pan, room temperature
3
cups all-purpose flour
1
/2 teaspoon fine sea salt
1
/2 teaspoon baking powder
1
cup vegetable shortening
3
cups sugar
5
large eggs
1
teaspoon vanilla extract
1
cup whole milk
Fig Chutney (click for recipe)
Preparation
Step 1
Preheat oven to 350°. Butter pan generously. Whisk flour, salt, and baking powder in a medium bowl. Using an electric mixer, beat 1 cup butter and shortening in a large bowl until light and fluffy, about 2 minutes. Slowly beat in sugar. Mix in eggs 1 at a time; beat until pale and fluffy. Mix in vanilla. Add dry ingredients in 3 additions, alternating with milk in 2 additions; begin and end with dry ingredients. Transfer to pan; smooth top.
Step 2
Bake until a tester inserted into center of cake comes out clean, about 1 hour 20 minutes. Let cake cool in pan for 10 minutes. Invert onto a wire rack, remove cake from pan, and let cool completely.
Nutrition Per Serving
One serving
without fig chutney
contains: Calories (kcal) 620.8 %Calories from Fat 48.6 Fat (g) 33.5 Saturated Fat (g) 14.4 Cholesterol (mg) 130.4 Carbohydrates (g) 73.6 Dietary Fiber (g) 0.5 Total Sugars (g) 52.6 Net Carbs (g) 73.1 Protein (g) 6.3 Sodium (mg) 116.4