The dessert bears the name of an Indian princess. Laughing Water is what Minnehaha is. The cake is lovely and would make a wonderful Christmas dessert.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs |
| Servings: | 18 |
| Yield: | 1 9×13-inch cake |
Ingredients
- 1 ½ cups white sugar
- ½ cup butter
- 2 eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 ½ cups packed brown sugar
- 2 egg whites
- 5 tablespoons water
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ tablespoon raisins for decorating
- ⅛ cup toasted almonds, for decoration
- ½ cup toasted pecans
- ¼ cup red and green candied cherries
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch pan.
- Beat together the white sugar and butter. Add the eggs and 1 teaspoon vanilla. In a separate bowl, combine the flour and baking powder. Add the flour mixture alternately with the milk.
- Pour the batter into the prepared pan and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Cool cake completely on wire rack.
- Combine the brown sugar, egg whites, water, and salt in a heat-proof bowl. Place the bowl over a saucepan of boiling water and beat with an electric mixer. Cook the frosting, beating constantly, for 10 minutes, or until the frosting will stand in peaks. Remove from heat and add 1 teaspoon vanilla. Beat until thick.
- Spread the frosting on the cooled cake. To decorate, place one large raisin in each corner. Then place toasted almonds, toasted pecans, and red and green cherries all over the cake.
Nutrition Facts
| Calories | 295 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 35 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 149 mg |
| Sugars | 37 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
The picture was not of a sheet cake. What was with the mini bundt cakes? And if this recipe can be made that way, how long are they baked?
I was looking for a yellow cake that wasn’t as dense as a pound cake and used whole eggs. This fit the bill. I made the cake exactly as written and baked in mini fluted tube pan. The cake didn’t brown much on top, but the texture was good. I missed salt and would add that next time. I followed others advice and reduced sugar to 1 cup for frosting. Came out great. It was my first time making boiled frosting and I liked the marshmallow fluff-esque texture that also held it’s shape when piped. Thanks for this recipe! It’s a keeper
This cake was very well received by adults and kids when I made it for my Mother’s 65th birthday. I did make a change that was necessary due to items on hand. I was out of vanilla extract so I used pure almond extract in the cake. This change made the cake taste like a Madeline. I also took the previous reviewers recommendation and reduced the brown sugar to 1 cup packed in the frosting, as I do not like over sweet frosting. I did use vanilla extract in the frosting. I decorated with toasted almond only as raisins do not go over well with most of my family. I also shared a bit of the history of the cake.
this came out great , but did cut down on the sugar. 3/4 sugar and 1 c brown sugar , the sweetness was just right and instead of 1 c milk I added 1 c. greek style yogurt , really moist.