|
|
Instructions |
|
|
|
cream butter and sugar thoroughly. (the longer you cream this, the
better your cake crumb will be.) add eggs, one at a time. add
vanilla.
|
|
|
|
in a separate bowl, whisk together baking powder, salt and flour.
alternately fold in flour mixture and milk mixture to the
eggsugarbutter mixture.
|
|
|
|
pour into greased/floured cake pan. bake on 300 until toothpick
comes out clean in the middle. (this is enough for 1 bundt cake or
3 nine inch layers.)
|
|
|
|
you can use whatever you please for filling. I used apricot jam
melted down over med. heat, added the juice of one lemon, threw
in some cornstarch and vanilla...
|
|
|
| Serving
Suggestions |
|
|
frost with Sarah Slabaugh's Scrumptious Icing
|
|
|
Originally Submitted
5/17/2007
|
