Prep 15 mins
Cook 25 mins
Momma made great big smiles with this wonderfully moist and delicious cake! I believe it's originally a newspaper clipping, but she's used it for the past 45 years at least. Filled with your favorite fruits and icing, this cake lends itself to any special occassion. I hope you like it as much as I do! Enjoy!!
- 2 cups sifted cake flour
- 1⁄2 cup butter
- 1 1⁄3 cups sugar
- 2 1⁄2 teaspoons baking powder
- 2 large eggs
- 1 teaspoon salt
- 1 1⁄2 teaspoons pure vanilla extract
- 1 cup milk (less 2 tbsp)
- In a large bowl, sift together flour, sugar, salt& baking powder.
- Set aside.
- Drop in shortening, add 2/3 of milk, vanilla and mix for 2 minutes on low speed of electric mixer.
- Add one egg at a time, beating continually, add the rest of milk and mix for 2 additional minutes.
- Grease and flour two 8" round cake pans, and divide the batter evenly between the two pans.
- Preheat oven to 375 and bake for 25 minutes or until golden brown in color.
- Test the center of the cake with a toothpick; if it comes out clean the cake is done!
- Allow cakes to cool before removing them from the pans.
- Thoroughly cool before decorating.
- Note: If you only have all-purpose flour on hand, reduce amount of flour by 2 tbsp.
- and increase baking powder by 1 tsp.
- You may use this recipe for cupcakes by reducing the milk to 3/4 cup.
- Fill with your favorite jam or fruit and cover with your favorite icing.
I just finished making this cake. I love how fast and easy it is to mix up - just one bowl for clean-up is ALWAYS a winning aspect of a recipe for me! The cakes baked up beautifully and evenly. I didn't have cake flour and since the recipe noted an alternate for when you don't have cake flour I went ahead and did that rather than make cake flour substitute. The only problem I had was that I could not get the cakes to release from the pans. One layer wound up falling apart. I couldn't get the other one out either so instead of continuing to try I decided to leave it in the pan to frost and decorate. I did grease and flour my pans... but I only did so lightly. Perhaps if they were heavily greased and floured instead the cakes would have released. I will try that next time, and I may line the bottoms of the pans with parchment as well. (And yes there will be a next time for this recipe!) The flavor is wonderful - light and not too sweet. The texture is lovely as well - moist but slightly crumbly, airy yet dense - it's just right in all aspects. It is a fragile cake though - so use care when handling the layers. It tastes great plain, and also pairs well with buttercream frosting.