| 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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