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. ------------------------------------------------------ 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

You could make a crumb crust, fill it with a boxed cook pudding mix and whip up a 3 white merangue and pile it on top....bake it for 6 minutes and it will look so good no one will know it's just a mix and some on the way out eggwhites. Do you know...egg whites that are less than fresh whip to a greater volumn that very fresh ones? Linda C

This is from Cooks.com. I'll copy & paste in case you don't have a pop-up blocker. I don't know if this is what you wanted: EASY CHERRY ANGEL FOOD DESSERT 1 angel food cake 1 can Comstock cherry pie filling 1 c. sour cream 1 1/2 c. milk 1 pkg. instant vanilla pudding (sm.) Break 1/2 cake into 9 x 13 inch pan. Spread 1/2 cherry filling over cake. Repeat with remaining cake and cherries. Beat remaining ingredients together and pour over cake. Chill overnight. Serve with topping of Cool Whip or whipped cream. Serves 12.

Haven't made this in almost 10 years, but it sure was good when I did make it! Peloponnesian Pot Roast Ingredients 2 1/2-3 pound Beef pot roast 8 cloves garlic-cut in half Salt & pepper to taste 2 tablespoons cooking oil Hot cooked spaghetti 3 cups tomatoe sauce 2 tablespoons brown vinegar 1 teaspoons ground nutmeg 6-8 whole cloves 1/2 teaspoons ground cinnamon 1/2 teaspoons ground allspice Method Make slits in top of roast with tip of sharp knife; insert garlic halves into slits. Sprinkle roast with salt & pepper. In large skillet, brown meat on both sides in hot oil. Take meat from skillet & put into small roaster. Combine tomato sauce, vinegar, nutmeg, cloves, cinnamon & allspice. Pour mixture over meat in roaster. Cover and roast at 350 degrees for about 1-1/2 hours or until meat is tender. Remove meat to cutting board; keep warm. Bring juices in roaster to boiling; boil, uncovered, about 5 minutes or until liquid is reduced a bit. Remove the cloves from the sauce. Remove the garlic from meat, if desired. Cut meat into serving portions & serve over spaghetti with a little sauce over the top