Yield: 1 servings
| Measure | Ingredient |
|---|---|
| When I first met my best friend Nancy Cunningham, and she decided to | |
| Take me under he wing and teach me how to cook, she gave me this recipe | |
| That she had been given by her mother Dorothy Hall. I cut my 'cooking | |
| Teeth' with this recipe.. 8-} | |
| 2 cups | Flour |
| 2 teaspoons | Baking powder |
| ¾ teaspoon | Salt (optional) |
| 1¼ cup | White sugar |
| ½ cup | Shortening (butter or margarine) |
| 1 cup | Milk |
| 1 teaspoon | Vanilla |
| 2 eaches | Eggs, unbeaten |
| Nuts and raisins |
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 8x8 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.
Submitted By SHARON STEVENS On 01-12-95