This fancy little cake is found in the sepia toned pages of the cookbook: Betty’s Guide to Easy Entertaining. The recipe was a bit vague and used a simple Betty Crocker mix. The wording of the recipe was simple and to the point, including how to decorate with the meringue, “Pile mounds of meringue around the top of the cake for a basket effect.” “Mounds of meringue…” I like the sound of that!! Though I’m not a professional at making meringue after reading a few short articles I felt confident to recreate this old Betty Crocker confection.
Instead of using a cake mix. I made a white cake from scratch, which turned our perfectly. Here’s the recipe for white cake to go along with the Vintage Berry Basket Cake Recipe that you can find on Betty Crocker’s website.
A simple white cake recipe to use with berries and meringue.
- 1 cup sugar
- 1/2 cup crisco, or butter
- 3 large egg whites
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- 1 1/2 cups all purpose flour
- 1 3/4 teaspoon baking powder
- 1/2 cup milk
- 1 9 inch round cake pan
Grease a 9 inch round cake pan and line the bottom with parchment paper (you may also use a springform pan).
Cream crisco with sugar. Beat in egg whites one at a time. Stir in vanilla.
Combine flour and baking soda in a separate bowl then add to the creamed mixture. Mix well. Stir in milk until batter is smooth.
Spoon batter into prepared pan and bake for 35 minutes. Let cool then invert to top with meringue and berries.