- 1 ½ cups butter softened (real butter)
- 6 eggs (I used chicken and duck eggs)
- 3 cups flour
- 2 ½ cups sugar
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons vanilla (the real stuff)
- ¾ cup milk
Now you're going to combine the two bowls….. Add a little flour mix in, then a little milk. Alternate till both the flour mix and milk are fully combined with the sugar and butter mix. This recipe should be done by hand, not in a mixer. And yes, you're going to put some elbow grease into it but the results are so worth it! If you use a stand mixer you will add in too much air to the batter.
Grease and flour your pan and fill with your cake mix. Place you pan in a COLD over, do not preheat! Bake at 350 degrees for 60-90 minutes. You will need to do the “tooth pick” test to make sure it is done. We actually used a wooden kabob stick to reach far enough in to test. Turn your cake onto a plate and sprinkle with some powdered sugar and let it cool.
This recipe makes not only a beautiful looking cake, but the taste is spot on. The cake has a dense texture without being too firm. The sweet buttery egg flavor melts in your mouth. I love this new addition to my recipe rotation and I know my family can’t wait for me to make it again.