This recipe is a budget cake, I found the book from 1939 at a resale shop, it has become a gold mine for me. The title is "ALL ABOUT HOME BAKING"I will add the changes I made to this due to not having one of the items it calls for.I was so surprised that it had so few items in it and so good, hope all that love the older recipes will enjoy this as much as we do. Last I can see this being used with many flavors and adding fresh fruit on top.
1just a quick note on cake flour, on this site I found a way to make cake flour. The lady that posted it is from Alaska, to make it
1 cup flour and 1 tablespoon corn starch to each cup of flour, the key to making it cake flour is the sifting, I did mine 8 times, works really well.
2Sift flour once measure, then add baking powder,salt, sift again. cream butter add sugar small amounts at a time cream well. Add flour alternately with milk, beating after each addition until smooth. Add vanilla.Pour into a 8x8 pan.
3TOPPING blend the melted butter, bread crumbs, sugar and cinnamon, sprinkle over the top, add nuts, let it sit about 5 mins then cut and serve.
note from the book, this is rich, sweet(but not real sweet) and tender,
4One would think this is a heavy cake, it's not, after it sits for the 5 mins. it is light and tender, I would like to add I did this with powder sugar as well I found the texture is finer, also I used lemon flavoring in place of the vanilla, when I did the lemon, I made a lemon glaze(lemon juice, powder sugar) added some while still hot then added a bit more later after cooling, I can't tell you how well this is for any fast and easy desert, I plan on adding almond extract the next go, I think this would do well for adding fresh fruit and a spoon of topping as a nice desert, I also tried this in a longer pan, it makes it thinner and cooks faster, for the pan I used I would say it was about 20-25 mins, pan size was a 9x11 cookie sheet with 1/2 sides. it's called a 1/4 sheet pan.