For Easter, you may want a Glory Cake gleaming white with a green coconut nest filled with candy eggs. It is easily made with a simplified recipe and only two eggs.
Easter Glory Cake
Preparations: Have shortening at room temperature. Line bottoms of 2 deep 8-inch layer cake pans with paper & grease. Start oven for moderate heat, 375 degrees F. Sift flour once before measuring. Lift by spoonfuls into the cup until piled high, then level of by drawing spatula or straight knife across top. Do not pack or shake down.
Measure into sifter: 1 3/4 cups sifted cake flour, 2 1/4 teaspoons double-acting baking powder, 3/4 teaspoon salt, 1 cup plus 2 tablespoons sugar.
Measure into mixing bowl: 1/2 cup shortening.
Measure into cup: milk (with butter, margarine or lard, use 2/3 cup minus 1 tablespoon milk); (with vegetable or any other shortening use 2/3 cup milk), 1 teaspoon vanilla.
Have ready 2 eggs, unbeaten.
Method: Stir shortening just to soften. Sift in dry ingredients. Add milk and mix until all flour is dampened. Then beat 300 strokes by hand or 2 minutes in mixer. Add eggs and beat 150 strokes or 1 minute in mixer.
Mix cake by hand or at low speed of electric mixer. Count only actual beating strokes or beating time. Scrape bowl and spoon or beater often. Turn into pans. Bake in moderate oven (375 degrees F.) 25 minutes or until done.
Cool in pans on cake racks 5 minutes. then loosen from sides with spatula, turn out, remove paper and turn right-side up on racks to cool before frosting.
Spread 7-minute frosting between layers and on sides and top of cake. the nest of Easter eggs is made by tinting long shreds of moist coconut with green food coloring. Vari-colored candy eggs (jelly beans) are place in the nest.
Source: Ottawa Citizen, 1949