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Aunt Bert's White Cake

Reviewed: Jan. 30, 2013
This is a nice, light and spongy cake with a very good flavor. The only thing I did differently was to use 4 whole eggs, rather than one egg and 3 egg yolks, simply because I didn't want to waste the whites. I followed the advice of another cook and frosted with the buttermilk sauce recipe on the Old-Fashioned Apple Cake recipe on this site. Very good.
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