This recipe belonged to my friend Coletta Holloway. We shared a birthday and the joy of baking. She always made this cake for her family and church dinners. She found the recipe in the newspaper and shared it with me. I have experimented using various flavor extracts vanilla, lemon and almond. I also use mini loaf pans to give small cakes as gifts. I have baked this cake for others to share as gifts or offer as "their" hostess gift. Coletta's memory lives on through this cake and the joy it brings to so many. Enjoy ~ JP
1Place butter, eggs and sugar in a large bowl and beat with electric mixer. Beat at cream speed until light and fluffy.
2Sift cake flour and baking powder in a separate bowl, set aside. Mix flavoring and milk in a measuring cup, set aside.
3Turn mixer to cake mixing speed or medium speed. Alternating between the set aside flour and milk components add to creamed butter, eggs and sugar mixture. Always starting and ending with flour, beating until smooth after each addition. Scrape side of bowl as necessary. When all the flour and milk are added beat approximately 3 minutes.
4Pour batter into a greased and floured tube pan. After filling pan with cake batter, hit pan bottom on table a few times to prevent holes in cake.
5Bake at 325 degrees in preheated oven for 1 hour 10 minutes. ALL OVENS HEAT DIFFERENTLY, BAKING TIME MAY VARY. CAKE IS DONE WHEN IT PULLS AWAY FROM SIDES OF THE PAN.