INGREDIENTS:
| 3-1/2 cups flour 1/4 tsp. salt 1 tbsp. baking powder 1 cut butter | 1-1/2 cup sugar 4 eggs at room temperature 1 cup milk 1 tsp. vanilla |
DIRECTION:
- Preheat oven to 325ºF. Sift flour with salt and baking powder.
- Cream butter very well. It should be light and fluffy. Add sugar gradually, about 1 tablespoon at a time, beating after each addition until light. The mixture should be creamy and smooth in texture, not grainy. Add eggs one at a time beating well after each addition.
- Combine milk and vanilla. Add flour mixture to creamed butter alternatively with milk, adding flour fist and last (divide flour into 3 parts and milk into 2 parts). Stir only until well blended. Do not over beat so cake will be light.
- Grease and line with waxed paper two 8-inch round layer pans; let paper overhang slightly on the side so it’s easy to remove cakes from pans. Bake cakes side by side on the middle rack for 30 minutes.
- Cake is done when a toothpick or wire tester inserted in the center comes out clean. It should be lightly browned and beginning to shrink from the edges of the pan. Remove from the oven. Cool cake in the pan on a rack for about 5 minutes, then cool it our of the pan, on a rack.
- Bake cake in two 9”x5” loaf pans, lines with parchment paper, in a 325ºF oven for 55 to 60 minutes. May be garnished with candied peel or cherries.
Preparation and baking time: 1 hour and 15 minutes
Serves: 8 to 10
