This is basically a pound cake. It's very good, especially toasted and buttered. And Jelly of any flavor is always good on it. It's great for breakfast, if you're in a hurry. But the best way is still to slice it as soon as it's out of the oven and slather on the butter!
Plain Cake
350 degrees, 50 minutes, loaf pan
1 Cup Sugar
3 Tablespoons Shortening
Cream sugar and shortening together. Add:
1 Egg
1 Teaspoon Vanilla
Stir well. Add alternatively:
2 Cups Flour
3 Teaspoons Baking Powder
1 Cup milk.
Can also be used for cupcakes. Makes 21 cupcakes, fill cups ¾ full, bake for 20 minutes at 350 degrees.
350 degrees, 50 minutes, loaf pan
1 Cup Sugar
3 Tablespoons Shortening
Cream sugar and shortening together. Add:
1 Egg
1 Teaspoon Vanilla
Stir well. Add alternatively:
2 Cups Flour
3 Teaspoons Baking Powder
1 Cup milk.
Can also be used for cupcakes. Makes 21 cupcakes, fill cups ¾ full, bake for 20 minutes at 350 degrees.
I don't usually alternate the flour/baking powder and milk. I just toss it all in and stir, and it is just as good.
I think I still have the recipe book this came from. It is falling apart but I will never throw it away. I haven't made this cake in years, but I am going to make it soon.
ReplyDeleteFroggy