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most memorable marguerite cake

(3 ratings)
myama avatar
Blue Ribbon Recipe by
Maureen Haddock
@myama
Saskatoon, SK

I have made this cake at least 80 times, and when my returning guests see it under one of my glass domes, there is always a gasp of enthusiasm. Marguerite Cake was the birthday cake of preference in our home when I was growing up, and also in the homes of several of my aunts and uncles. What is interesting is that each family has developed a different version of the cake. One family purees the raisins in the filling. Some folks fold in fluffy whipped egg whites, but most have decided that it’s fine to add the unbeaten egg whites to the wet ingredients.

Blue Ribbon Recipe

We could tell how good this special dessert was going to be while it was baking. Once it was assembled and we tasted it, we'd say it was memorable. Soft and spongy, it is a unique cake that's sweetened with molasses and brown sugar and has a layer of butterscotch raisin filling in between. A fluffy and pillowy golden sugar meringue coats the entire cake. The cake has a deep caramel flavor that's perfect with the sweet frosting. It's an old-fashioned cake you won't find at any bakery.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 12 serving(s)
prep time 1 Hr
cook time 1 Hr
method Bake

Ingredients For most memorable marguerite cake

  • CAKE
  • 1/2 c
    butter
  • 1 c
    brown sugar
  • 3 lg
    egg whites
  • 3 Tbsp
    cooking molasses
  • 1 3/4 c
    all-purpose flour
  • 1 3/4 tsp
    baking soda
  • 3/4 c
    buttermilk
  • FILLING
  • 3/4 c
    raisins
  • 3/4 c
    milk
  • 3 lg
    egg yolks
  • 1 Tbsp
    butter
  • 3/4 c
    brown sugar
  • 1 tsp
    vanilla extract
  • SEVEN MINUTE FROSTING
  • 2 c
    golden brown sugar
  • 2 lg
    egg whites
  • 4 Tbsp
    water
  • 2 pinch
    salt
  • 1/2 tsp
    vanilla extract
  • 1/4 tsp
    baking powder

How To Make most memorable marguerite cake

  • Prepare 2 8 inch pans.
    1
    For the cake, prepare two 8" round layer cake pans by buttering and lining with parchment paper circles. Preheat the oven to 350 degrees F.
  • Cream butter, brown sugar, egg whites, and molasses.
    2
    Cream butter, brown sugar, egg whites, and molasses and beat until smooth.
  • Mix flour and baking soda in a bowl.
    3
    Mix the flour with the baking soda in a small bowl.
  • Alternate adding flour and buttermilk to the creamed butter.
    4
    Add the flour mixture to the butter mixture, alternating with buttermilk, and ending with flour.
  • Evenly pour the batter into 2 pans.
    5
    Scoop the batter evenly into the two prepared pans. For precision, you can weigh the uncooked cakes, although it is not necessary.
  • Bake cakes for 30 minutes.
    6
    Bake the cakes for 30 minutes in a preheated 350 degree F oven. Test for doneness with a toothpick.
  • Cool completely in the pan.
    7
    Cool completely in pans on wire racks;
  • Turn onto a wire rack when cooled.
    8
    Turn out when cool.
  • Heat egg yolks, raisins, milk, butter, brown sugar, and vanilla for the filling.
    9
    For the filling, in a medium saucepan, over medium heat, mix the egg yolks, raisins, milk, butter, brown sugar, and vanilla.
  • Stir and heat until it comes to a boil and thickens.
    10
    Cook, stirring constantly, until the mixture comes to a boil. Continue cooking and stirring until the mixture thickens. This takes four or five minutes. Cool completely.
  • Place a cake on a cake stand, add the filling, then top with a second layer of cake.
    11
    Assemble cake by placing one cake upside down on a plate. Spread the filling over the cake and top with the second cake, right side up.
  • Cover and place in the fridge.
    12
    Cover the cake until ready to ice with Brown Sugar Seven Minute Frosting.
  • For the icing beat brown sugar, egg white, water, and salt over a double boiler.
    13
    For the icing, in a double boiler, bring the water to a boil and then add a mixing bowl to the pot. Turn the heat down to a simmer. Make sure the boiling water in the base is not touching the bottom of the icing pot, as this can lead to a more granular icing. Add the brown sugar, egg white, water, and salt, into the top of a double boiler. Beat the mixture with a hand mixer for about a minute on low until the ingredients are combined. Then turn the speed up to medium and mix until peaks form. It will take almost seven minutes.
  • Off the heat add vanilla and baking powder.
    14
    Take off the heat and beat the meringue for another minute being careful not to break the meringue. Then add the 1/2 teaspoon of vanilla and the 1/4 teaspoon of baking powder. Stir using the mixer to combine.
  • Generously frost the cake.
    15
    Spread generously on the cake. This icing elevates any cake to a fancy dessert.
  • 16
    Tip: You can make the cake ahead. Freeze it and fill and frost it at a later date. For a large crowd, make a layered slab cake. Each recipe for cake batter fills one 9 by 13-inch pan. Make two separate batches rather than doubling the initial recipe. You can double the filling to cook at one time. A layered slab cake will serve 24 people generously. For a treat, spread any extra icing on a muffin or graham wafer. It keeps for a couple of days
  • 17
    Tip: Once the Memorable Marguerite Cake is iced, cover it and put it in the refrigerator, until serving time. It is just fine to make a day ahead.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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