This recipe was discovered in an old McCall’s cookbook published in 1910, and you will fall in love with this fluffy, moist, easy-to-prepare cake.
How to start this post? YUMMMM…we loved this cake…we couldn’t stay away from it…we ate it for dessert and then we ate it for breakfast… This beautiful cake recipe is a 100 year old treasure and a keeper! Reeni of Cinnamon Girl discovered this recipe in an old McCall’s cookbook published in 1910, and she too fell in love with this fluffy, moist, easy-to-prepare cake and was good enough to share it with the rest of us so that we could enjoy it as well. Thank you, Reeni! If you are not familiar with Reeni’s blog, please take a few minutes to go and visit her. Her food is fabulous, and her photography makes you want more!
At first I was skeptical that a cake recipe made with all-purpose flour could be be both fluffy and moist; in the past, I’ve only achieved that kind of result when using cake flour. Also, I pretty consistently only have King Arthur Flour in the pantry, which tends to make a denser (but still delicious!) cake. Imagine my surprise when my first bite revealed a cake that surpassed all expectations. I don’t know if it’s the one tablespoon of baking powder or the four minutes total of beating, but whatever, the secret, this recipe works!
This will be a recipe that I will turn to again and again.
To Make this Recipe You’Il Need the following ingredients:
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