2007 marks Dixie Crystals' 90th Anniversary! This special cake artwork was drawn by Susan Chapman, Savannah, Georgia, for our 80th Anniversary celebration.

Dixie Crystals Anniversary Cake With Classic Butter Cream Icing

4-1/4 cups cake flour, sifted
2 tsp. baking powder
1/2 tsp. salt
2 cups butter, softened
3 cups Imperial Sugar Extra Fine Granulated Sugar or Dixie Crystals Extra Fine Granulated Sugar
4 large eggs
1-1/2 cups milk
2 tsp. vanilla extract or 1 tsp. vanilla extract
1 tsp. of almond or lemon extract, as desired

Preheat oven to 350°F.  Lightly grease three nine-inch round cake pans with shortening, then line the bottom of pans with parchment paper, grease again and dust lightly with flour.  Sift the cake flour with the baking powder and salt and set aside.  Cream the butter and sugar until very light and fluffy.  Add the eggs, one at a time, beating well after each addition.  Then, add the flour mixture to the batter alternately with the milk, beginning and ending with the dry mixture.  Stir in your choice of extract.  Divide batter evenly among the three prepared pans and bake thirty to thirty-five minutes or until a wooden pick inserted in the center of the cakes comes out clean.  Cool layers in their pans on a rack ten minutes, then turn out onto a rack to completely cool.  When cool, assemble layers, spreading icing between layers and over the top and sides of the cake.  Then, decorate as desired.  Recipe yields three nine-inch layers.


For Classic Butter Cream Icing:
1 cup butter, softened
1 cup vegetable shortening
2 lbs. Imperial Sugar Confectioners Sugar or Dixie Crystals Confectioners Powdered Sugar
1/4 cup cake flour
3 to 4 Tbsp. milk, or to desired consistency
2 tsp. vanilla extract or 1 tsp. vanilla extract and 1 tsp. of almond or lemon extract, as desired
Food coloring, for tinting (optional)

Beat butter and shortening together until smooth and creamy on the medium speed setting of an electric mixer.  (Do not substitute margarine for butter in this recipe.  Margarine alters the color of your icing, often making it too yellow).  Gradually, add confectioners sugar and then the cake flour, beating well with each addition.  Mixture will be crumbly at this point.  Add the milk, one full tablespoon at a time, beating well after each addition, until icing is as smooth and as creamy as desired.  Stir in the extract of your choice.  Icing may be tinted for decorating with liquid or paste food coloring.  (Paste food coloring may be purchased anywhere cake-decorating supplies are sold).  Recipe yields six cups of icing.

Reader rating (5 Stars = Excellent):  4.8

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Readers comments:  mila, 2/12/2009 2:39:09 PM EST pretty good icing. i put it on valentine brownies with red food coloring..taste is great  Gloria Embry, 11/9/2007 11:52:43 PM EST I tried this cake in North Carolina the first Sunday you place in the Newspaper under the Dixie Crystal Sugar and fell in love. this is the best cake i've ever tasted. very moist it melt in your mouth. It comes highly recommended. try it you want be disappointed. Super Aunt48 12/8/2005 5:51:08 PM EST This is the best cake i've every put in my mouth. SURPERB