I lost a similar recipe in a divorce; he kept all my cookbooks. The trick is beating the cake for about 2 minutes at each stage: butter, butter/sugar/vanilla (I use cognac)/and each milk and flour addition. Also, I used two eggs and four yokes instead of just yokes. Also, this cake is incredibly versatile. You can make a dozen or more cakes from it by adjusting the liquid and fruit ingredients. For a light lemon butter cake, I used the juice and zest from one lemon. And I am going to ice it with a more lemony butter cream icing. But you can make dump cakes, coconut cakes, orange cakes, banana cakes, etc. I've been looking for the recipe for years (from an old International cookbook). I'm so glad I found it again!
Was this review helpful?
3 users found this review helpful
I lost a similar recipe in a divorce; he kept all my cookbooks. The trick is beating the cake...