Yield: 1 Servings
Measure | Ingredient |
---|---|
2 cups | Unbleached flour |
1½ cup | Sugar |
3½ teaspoon | Baking powder |
1 teaspoon | Salt |
1 teaspoon | Nutmeg |
¼ teaspoon | Ginger |
½ cup | Margarine |
1 cup | Milk |
1 teaspoon | Rum or vanilla flavoring |
3 \N | Eggs |
Method: Heat oven to 350 degrees. Grease and flour one 13x9x2 pan or 2 round 8 or 9 x ½ inches. Measure all ingredients into large mixing bowl of electric mixer. Blend ½ minute on low speed, scraping bowl constantly.
Beat 3 minutes high speed, scraping bowl occasionally. Pour into pans. Bake oblong: 40-45 minutes; layers: 30 - 35 minutes - or until cake tester comes out clean. Cool and frost with desired frosting.
Posted to JEWISH-FOOD digest Volume 98 #027 by Minelle Paloff <cen17268@...> on Jan 16, 1998