- 1 ½ cups butter softened (real butter)
- 6 eggs (I used chicken and duck eggs)
- 3 cups flour
- 2 ½ cups sugar
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons vanilla (the real stuff)
- ¾ cup milk
In a bowl mix together the flour, baking powder and salt and set to the side. In another bowl cream together the butter and sugar. Once the butter and sugar are creamed, add in one egg at a time. Make sure each egg is worked in well before adding the next. Once all the eggs are in, add the vanilla.
Now you’re going to combine the two bowls….. Add a little flour mix in, then a little milk. Alternate till both the flour mix and milk are fully combined with the sugar and butter mix. This recipe should be done by hand, not in a mixer. And yes, you’re going to put some elbow grease into it but the results are so worth it! If you use a stand mixer you will add in too much air to the batter.
Grease and flour your pan and fill with your cake mix. Place you pan in a COLD over, do not preheat! Bake at 350 degrees for 60-90 minutes. You will need to do the “tooth pick” test to make sure it is done. We actually used a wooden kabob stick to reach far enough in to test. Turn your cake onto a plate and sprinkle with some powdered sugar and let it cool.
This recipe makes not only a beautiful looking cake, but the taste is spot on. The cake has a dense texture without being too firm. The sweet buttery egg flavor melts in your mouth. I love this new addition to my recipe rotation and I know my family can’t wait for me to make it again.