This is just an old-fashioned cake recipe that comes with a whole lot of flavor - I'm sure everyone will enjoy it!!
Provided by Chef mariajane
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F
- In a medium bowl, lightly combine the milk, eggs and vanilla.
- In a large mixing bowl, combine the dry ingredients, and mix on low speed for 30 seconds to blend.
- Add the butter and half the egg mixture. Mix on low speed until the dry ingredients are moistened.
- Increase to medium speed and beat for 1 minute to areate and develop cake structure.
- Scrape down the sides. Gradually add the remaining egg mixture in 2 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure.
- Scrape down the sides, then scrape the batter into the prepared pan and smooth the surface with a spatula. The batter will be almost 1/2 -inch from the top of a 4-cup loaf pan. (if pan is smaller, use excess for cupcakes).
- Bake 55-65 minutes or until a wooden tothpick inserted in the center comes out clean. Cover loosely with buttered foil after 30 minutes to prevent overbrowning.
- The cake should start to shrink from the sides of the pan only after removal from the oven. Let the cake cool in the pan on a rack for 10 minutes and invert it onto a greased wire rack.
- If baked in a loaf pan, to keep the bottom from splitting, reinvert so that the top is up and cool completely before wrapping airtight.
Nutrition Facts : Calories 364.6, Fat 21, SaturatedFat 12.6, Cholesterol 129.7, Sodium 127.5, Carbohydrate 39.4, Fiber 0.4, Sugar 19.1, Protein 4.8
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