- 1 cup soft margarine (2 sticks)
- 2 cups sugar
- 4 medium eggs
- 1 tablespoon baking powder
- 1 teaspoon each salt and vanilla
- 3 cups flour
- 1 cup milk
Get out a nice big bowl. Use electric
beaters to cream together the margarine and
sugar. Beat them together until they are
light and fluffy. Add the eggs, one at a
time, beating well after each addition.
Everything should be light, fluffy, and
satiny smooth. Add the baking powder, salt
and vanilla. Mix well with the beaters. Add
the flour alternately with the milk, in
about 3 batches. Beat the batter smooth.
Turn the cake batter into a large well oiled
3-quart tube pan, or a 9 by 13-inch
rectangular pan. Bake at 350°. The tube pan
should bake about an hour, and the rectangle
pan should bake about 40 minutes. The cake
will shrink away from the sides of the pan
when it is done. This is a large and
dignified cake. It doesn't need frosting
because it is so rich. But if you insist on
gilding the lily, a thin glaze is most
appropriate. Slice it thinly and serve with
cut up fruit, either fresh or canned.
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