Did you sift the flour before adding? I don't usually sift, but sometimes the little lumps of flour you found in your finished cake can be eliminated by sifting first.

Your cake looks fine to me, though! And sounds delicious, too!

Lori :D

Well, I cheated on this cake. I just fluffed the flour and then dipped and measured. I bet you are right. If I had actually sifted those tiny pieces wouldn't have clung together. They weren't hard pieces, just bits of flour that weren' moistened. Thanks a bunch. Now why didn't I think of that? I had just made that AFC and sifted everything that went in it!

I make an old recipe called Gold Cake that has almost the same ingredients but the mixing method is different. The butter is softened but not melted and creamed with the sugar; then the yolks are beaten in. The combined and sifted dry ingredients are alternately added to the egg mixture.

It looks great and if you sift it next time, I don't thik you'd have the flecks.

There's a really great small cookbook, long out of print but you can sometimes find used copies, called "The Other Side of the Egg". Half the recipes use only egg whites, and the other half use only yolks. It's so sensible...probably why it's out of print, LOL.

I was thinking it was similar to "Gold Cake" too. My mother made K C Gold Cake from a little booklet for K C Baking powder - copyright 1935.

K C Gold Cake

1/4 c. butter (2 oz.)
1/2 c. sugar (4 oz.)
Yolks of 4 eggs, beaten light
1 c. pastry flour, less 2 level tablespoonfuls (3-1/2 oz.)
1 level teaspoonful K C Baking Powder
1/4 c. milk
Grated rind of 1 orange

Cream the butter; add the sugar, the yolks, orange rind and milk; then the flour sifted with the baking powder three times. Bake in a tube pan about thirty minutes. [The recipe doesn't give an oven temperature, but I assume a moderate oven - 350°F.] Cover with Coconut Frosting.
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By the looks of the cake, it has more of the characteristics of a quick bread (close crumb) instead of a shortened cake, probably due to the melted fat. The thick crust is an indication of too much egg. If the crumb was tough, rather than tender, that's also another indication of too much egg, as well as using flour with too much protein in it. But since the recipe was altered from another recipe in order to use all those yolks, that makes sense to have those characteristics. I agree, sift the flour and you'll probably avoid the flecks of flour in the cake.

I vote for Coconut-Pecan Filling and Frosting as a good way to use 4 yolks... (nothing wrong with a little indulgence once in a while).

I use powdered eggs and keep powdered whites, powdered yolks and powdered whole eggs on hand. By doing so I have all the egg choices - without the leftovers. I also make a lot of 1/2 recipes for muffins and other baked goods when I don't require full recipes, so it's easy to add 1/2 an egg by using powdered whole eggs.

-Grainlady

Grainlady,I just wanted to use up some of the excessive eggs the girls are giving us. I also found a method of freezing the eggs that would be an option to use them up and yet have them available for cooking.

Except for the white flecks, I thought the cake was scrumptious, very tender. I would certainly make it again.

Thank you good cooks. I value all your opinions.