Recipe by Chef Hot Pans
The recipe is from Fannie Farmer Cookbook (1972 edition). It is a buttery dense cake. I have been making it for years. My family loves this cake. My daughter is especially fond of the ends. I have made it to serve plain or as an ice cream cake topped with a frozen fruit mixture. You must use an electric mixer to get the batter light and fluffy.
- 1 cup butter (no substitutes)
- 1 2⁄3 cups sugar
- 5 eggs
- 2 cups pastry flour or 2 cups cake flour
- 1⁄4 teaspoon salt