TWO-EGG CAKE (GRANDMA'S)
Steps:
- Measure all ingredients. Sift flour before measuring. Out of sugar called for in recipe, reserve 1 tablespoon for each egg white used. Have eggs at room temperature. Take butter from refrigerator long enough in advance so that it is easy to work but not melted. Work with wooden spoon until soft and creamy. Add remaining sugar gradually, beating until light. If eggs are to be added whole, beat thoroughly and add reserved sugar. If eggs are to be separated, beat whites until stiff but not dry and beat in sugar reserved for the purpose, and set aside; beat yolks thoroughly with same beater. Add beaten eggs or yolks to butter and sugar mixture. Add dry ingredients and liquid alternately. Beat thoroughly but do not stir. Fold in egg whites, if eggs were separated. Pour into buttered loaf or two 8" layer-cake pans and bake 20 to 30 minutes in moderately hot oven (375 F). *** Blueberry Cake: Reserve 1/4 cup flour. With it, dredge 1/2 cup blueberries and fold into cake last. Bake in sheet or in cup-cake tins. While hot, sprinkle with powdered sugar. Do not frost. Miranda's Spice Cake: Add about 2 tsp cinnamon, 1/2 tsp freshly ground allspice, 1/2 tsp nutmeg, and 1 tsp rum. Sprinkle with powdered sugar before cool.
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