Yield: 1 servings
|2¼ cup||Cake flour -- sifted|
|2 teaspoons||Baking powder|
|1 teaspoon||Vanilla extract|
Cream the shortening and beat in the sugar. Add one yolk at a time, beating after each addition. Sift together the flour, salt and baking powder and add to batter, alternating with the milk. Beat in the vanilla. Grease a 10-inch loaf pan and dust it lightly with flour.
Pour the batter into it. Bake in a 350 degree oven 1 hour or until a cake tester comes out clean. Cool on a cake rack. Sprinkle with confectioners' sugar. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, I Recipe By : Jennie Grossinger - "The Art Of Jewish