Recipe by Diana #2
Taken from "The Anne of Green Gables Cookbook", written by Lucy Maud Montgomery's granddaughter Kate Macdonald. I am posting this as it appears in the original book, which was written as a tribute to her father Stuart Macdonald (Montgomery's son). The recipes were written with precise instructions, geared for young cooks. All recipes were apparently tested by a 12 year old cook, with perfect results. Quote from the book: "Here's the cake Anne really meant to make. Be sure you use vanilla - not anodyne liniment!" Other recipes are available in a cookbook prepared by chef #756627 - book #243014 *NOTE*: Posting to add to the cookbook. I have not personally made this recipe. April 2011 - The servings has been changed from 8 to 16, as suggested by Caybaybay. :)
Top Review by caybaybay
I started making this cake when I was young, it's very simple to make. It has always been a big hit, my friends always ask me to make it for them. Note that is turns out quite dense, so really it should be divided into 16 servings not 8.
- 473.18 ml all-purpose flour, sifted
- 14.79 ml baking powder
- salt, pinch of
- 295.73 ml sugar
- 118.29 ml butter, melted
- 236.59 ml milk
- 3 eggs, large
- 9.85 ml pure vanilla extract
Directions See How It's Made
- Equipment You Will Need:.
- 2 - 9 inch round cake pans.
- large mixing bowl.
- measuring cups.
- measuring spoons.
- wooden spoon.
- electric mixer.
- small bowl.
- rubber spatula.
- 2 cooling racks.
- oven mitts.
- metal spatula.
- Grease and flour the cake pans. Pre-heat the oven to 350*F.
- Measure out the sifted four, baking powder, salt and sugar and mix together in the large bowl.
- Add the melted butter and the milk to the flour mixture and stir with the wooden spoon.
- Beat the mixture for 1 minute with the electric mixer.
- Break the eggs into the small bowl. add them with the vanilla to the cake batter, then beat with the mixer for another 3 minutes, constantly scraping down the sides of the bowl with the rubber spatula.
- Pour the cake batter evenly into the two cake pans. Bake for 25 - 30 minutes.
- Test the cakes with a toothpick. When they are done, use oven mitts to take them from the oven. Let them cool in the pans for 10 minutes.
- Slide the blade of the metal spatula around the edges of the cakes to loosen them from the pans.
- Place one of the cakes on a cooling rack. Place a second cooling rack on top. Hold the two racks together and flip the whole thing over. The cake is now upside-down on the rack.
- Gently lift off the pan and transfer your cake to a plate. Repeat with the other cake.
- Let the two layers cool completely before frosting.