Prep 20 mins
Cook 25 mins
On vacation in Gatlinburg, I purchased an old timey cookbook called "A Taste Of The Past" by Phyllis Connor. Each recipe has notes about the family history of the recipe and this one is from Elizabeth Sparks, author of N. C. And Old Salem Cookery. I am including the frosting recipe she recommended, but you can use your favorite if you are uneasy about using the egg whites. This recipe is from a 90 year old woman who got the recipe from her mother. Talk about surviving the test of time! How did she live to such a ripe old age eating uncooked eggs? ;)
- 236.59 ml butter, softened
- 473.18 ml sugar
- 2 egg yolks, beaten (whites are used in frosting)
- 2 eggs
- 3.69 ml baking soda
- 4.92 ml vanilla extract
- 236.59 ml buttermilk
- 591.47 ml sifted flour
- 2 egg whites (left over from using the yolks for the cake)
- 354.88 ml powdered 10x sugar
- 4.92 ml vanilla extract
- Preheat oven to 350 degrees.
- Grease three cake pans (reviewers have stated it works better if you flour the pans as well).
- In a large bowl, cream the sugar and butter together.
- Mix in egg yolks, then eggs, one at a time, beating well after each.
- Measure the buttermilk into a 2-cup measuring cup/bowl and stir in the baking soda and vanilla.
- Blend buttermilk and the flour alternately into the mixture in the large bowl.
- Pour batter into the greased cake pans.
- Bake for 20-25 minutes.
- Let cool before frosting.
- OPTIONAL ICING: Beat the egg whites to a stiff froth.
- Beat in the powdered 10x sugar and vanilla extract.
- Frost between layers.
- Refrigerate leftovers.
i made this for my dh bd i used a whipped cream icing and strawberry filling it is now his favorite cake it was a very easy recipe and turned out great thanks for posting
I really enjoyed how easy this cake was ... not to mention how it tastes! I altered the recipe by substituting lemon juice for the vanilla and soaked poppy seeds in the buttermilk for a few hours. Fill between the layers with thickened lemon pudding and frost...now my sister's favorite lemon poppyseed cake! Thanks!
This is a moist, delicious cake. Mine was somewhat a failure - I could not get the cakes out of the pans. Next time I make, I will grease AND flour the pans. Usually I always do this but the recipe didn't call for flouring so I didn't, lesson learned. Also, it took closer to 40 minutes to test done. I used a Betty Crocker mix for the fluffy white frosting - this was also a failure for me - probably due to the high humidity we had that day. Brought the cake into work and so far, 3 people have said excellent cake they didn't care that it was lopsided! I WILL be making this again hopefully with better results.