When I first met my best 2 c Flour
-friend Nancy Cunningham, 2 t Baking powder
-and she decided to 3/4 t Salt (optional)
Take me under he wing and 1 1/4 c White sugar
-teach me how to cook, she 1/2 c Shortening (butter or
-gave me this recipe -margarine)
That she had been given by 1 c Milk
-her mother Dorothy Hall. 1 t Vanilla
-I cut my ‘cooking 2 ea Eggs, unbeaten
Teeth’ with this recipe.. Nuts and raisins
-8-}
Cream margarine and sugar. Add eggs and vanilla. Beat. Add milk,
beat. Add dry ingredients and beat. Continue beating until the
mixture turns creamy white. (Can sometimes take a good 5 minutes or
so) Add raisins and nuts if desired. Pour batter into 8×8 greased
pan and bake at 350F for about 30 minutes. This is a great basic cake
recipe. I have used it as a base for spiced and chocolate cakes,
upside down cakes, and it makes wonderful cupcakes. Just remember to
beat it until it turns a nice creamy consistency and you can’t ever
have it fail on you! This is the only cake recipe that I use
consistently and have used it for many years now. Origin: From Nancy
Cunningham’s mother, Dorothy Hall. Shared by: Sharon Stevens, Jan/95.
Yields
1 servings