My Grandma made this cake several times every summer and although it tasted like she spent hours making it, it's actually quite easy with very few ingredients. She used this a lot for strawberry shortcake. I use it for fruit toppings such as my Blueberry Sauce and also use it in Trifles. So moist, tender and Delicious!!
1In a large bowl, cream sugar and butter, until fluffy. Beat in eggs, one at a time until fluffy. Add vanilla.
Mix together the flour and cornstarch and beat into we ingredients.
2Grease a loaf pan and spread batter evenly into it.
Place in oven. ( DO NOT PREHEAT ) Bake for 1 hour at 350 degree F., or until pick inserted in center comes out clean. Mine took an extra 3 minutes this time.
3Let cool for about 5 minutes, then carefully remove from pan to a serving platter.
4Enjoy warm, with some warm blueberry sauce or cold with strawberries...that's how my Gram served her
5Sauce: Place berries in a small saucepan, mix sugar, corn starch and cinnamon. Pour over berries. Pour the water over the berries and cook over med heat until thickened and juice is clear. May add more water as you go to thin out to your liking. Remove from heat and serve warm or cold. If gets too thick after cooking, just stir in some water.