| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cake |
16 |
Servings |
INGREDIENTS
| 1 |
c |
Butter |
| 2 |
c |
Sugar |
| 3 |
c |
Flour |
| 4 |
|
Eggs (separated) |
| 1 |
c |
Milk |
| 3 |
ts |
Baking powder |
| 2 |
ts |
Vanilla |
INSTRUCTIONS
From: wilson@cluster.unca.edu
Date: 1 Dec 1995 20:34:35 -0700
Cream butter (or shortening) and sugar. Add egg yolks, one at a time, and
beat between each addition. Add vanilla and then alternately add the dry
ingredients and milk. Fold in beaten egg whites. Put batter in a greased
tube pan. Bake at 325 F until light golden brown, about 1 1/4 hours.
Notes: Buttermilk may be substituted for milk Eggs may be added at the
first, unseparated. If making layers (3), bake at 350 for 30 minutes.
My grandmother used this recipe for a geranium cake where she would first
line the "well- greased" pan with scented geranium leaves.
Ken Wilson Asheville, North Carolina, USA
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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