Firstly, it's interesting that I'd never heard of this book. In actuality, it came to me by U.S. Postal mail, in error. It was supposed to belong to my neighbor. God forgive me. I didn't ever give it to it's rightful owner. Or, if fate be what we say, it was really meant for me. Yikes! this is convoluted reasoning at it's best. Anyway, I love this book; have a beat-up copy of it, still; and some of my best pastries (tampered with, altered, and made my own) have come from the recipes in this book. Thanks Betty!
So, I wanted to make a cake for the family and thought about this recipe. Not having the book with me, at this time, I hit that "ole" Google search. Low and behold..... there's the recipe. Someone had posted it and referred to it as "my favorite butter cake." I'm inclined to agree. Here it is:
Ingredients
- 2/3 cup butter or margarine (butter tastes the best} 1 3/4 cups of sugar 2 eggs 1 1/2 teaspoons vanilla 3 cups softasilk cake flour or 2 3/4 Gold medal flour 2 1/2 teaspoons baking powder 1 teaspoon salt 1 1/4 cups milk
Directions
Heat oven to 350 GREASE AND FLOUR BAKING PAN 13X9X2 INCHES, OR TWO 9 -INCH OR THREE 8-INCH ROUND LAYER PANS. IN LARGE MIXER BOWL, MIX BUTTER, SUGAR, EGGS, AND VANILLA UNTIL FLUFFY. BEAT 5 MINUTES ON HIGH SPEED , MIX IN FLOUR, BAKING POWDER AND SALT ALTERNATELY WITH MILK. POUR INTO PANS.
BAKE OBLONG 45 TO 50 MINUTES, LAYERS 30 TO 35 MINUTES OR UNTIL WOODEN PICK INSERTED IN CENTER COMES OUT CLEAN. COOL.
There is no recipe for the frosting because I've kinda grown accustomed to making my own frosting from scratch. It's the regular, though.... butter (always butter), confectioners sugar, a little milk, and vanilla. The citrus is some fresh squeezed Meyer lemon juice and some fresh squeezed orange juice, to taste.
I forgot to take the picture of a slice, sigh... So sorry.
Next time..... count on a next time.
Tia
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