I really, really love this cake recipe, it turned out light and moist with a wonderful texture and flavor. I used 1/2 cup shortening and 1/2 cup butter, creamed really well with the sugar until it was pale and fluffy. I have recently learned that the way you measure the flour is extremely important, I didn't realize I had been doing it wrong for years. The flour should be lightly spooned into the measuring cup and then leveled off. I learned from the King Arthur Flour website that if you scoop the flour out of the bag with the measuring cup, and then level it off it compacts the flour substantially. Too much flour in the recipe results in a dry, tasteless cake. I also sifted the flour before measuring. The only other change I made to the recipe was to add 1 teaspoon of butter flavoring in addition to the 2 teaspoons of vanilla extract. This one is definitely a keeper in my book!
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I really, really love this cake recipe, it turned out light and moist with a wonderful texture...