1/2 c Shortening
1 c Granulated sugar
2 Eggs; separated
1/2 ts Salt
1 3/4 c Cake flour; sifted
2 ts Baking powder
1/2 c Milk
1/2 ts Vanilla
Cream shortening 1 minute at high speed. Add sugar gradually, beating
swiftly. Add eggs, unbeaten, one at a time, and beat well. Add sifted dry
ingredients alternately with the milk to which the vanilla has been added.
Beat well. Pour batter into a loaf pan 8 x 8 x 2 inches, well greased and
lightly floured, or lined with waxed paper. Cut through the batter to break
any large air bubbles. Or if preferred, turn into two greased 8-inch layer
cake pans or into 2 dozen greased cupcake pans. For a loaf cake, bake for
50-60 minutes at 350 degrees F. A layer cake is baked for 25-30 minutes at
375 degrees F. After removal from oven, loosen edges, invert on rack,
removing pan and turn right side up. Cool. Frost with any desired frosting.
Per serving: 261 Calories; 12g Fat (41% calories from fat); 3g Protein; 36g
Carbohydrate; 45mg Cholesterol; 198mg Sodium Food Exchanges: 1
Starch/Bread; 2 Fat; 1 1/2 Other Carbohydrates
NOTES : This recipe comes from a 1950 American Family Cook Book that I
found at an antique shop when I was out looking for old cookbooks to add to
my collection.
Yields
10 Servings
