I have been baking this particular cake since I was nine and have NEVER had it come out like cornbread. As a skilled baker, I would remind you that in baking when a recipe calls for eggs, you must use LARGE eggs. That is a common standard unless otherwise noted in your recipe. Through the years I've modified my recipe slightly and will use sea salt and butter instead of salt and shortening and two teaspoons vanilla. Occasionally in dryer climates you may need to add an eighth to a quarter cup more milk.

Reviewed On: Oct. 23, 2009