Wednesday, October 26, 2011

Happy Cake by Lonet Vaz Pereira


1 pound cake flour (3 cups)
1 pound eggs (six)
1 pound (4 sticks) unsalted butter, softened
1 pound (2 ¼ cups) sugar
2 teaspoons vanilla
½ tsp salt
½ cup buttermilk
½ tsp baking soda
1 tsp baking powder


Preheat oven to 325 F. Grease and flour Bundt or tube pan. Beat butter until light and gradually add sugar, vanilla and eggs one at a time. With mixer on low, add buttermilk. Sift together all the dry ingredients and add slowly. Pour batter into pan and bake for about 1 hour and 20 minutes, until a thin blade or toothpick comes out clean. Allow cake to cool for 15 to 20 minutes in pan. Then gently remove it, and serve at room temperature with fresh fruit or lemon curd. Makes 12 servings

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