Thursday, January 15, 2015


~ The Marion House Book

4 c. flour
2 T. baking powder
1 1/2 t. salt
1 1/4 c. unsalted butter at room temperature
2 1/2 c. sugar
3 eggs
1 T. vanilla
2 1/4 c. milk

Preheat oven to 325 degrees. Spray a 9x13 glass pan with cooking spray. Line the bottom with parchment paper and spray again.

Sift flour with baking powder and set aside.

In a large bowl, beat butter with an electric mixer on medium speed until creamy. Add sugar and beat until fluffy. Mix in eggs and vanilla.

On low speed, add one third of the flour mixture, then one half of the milk. Repeat additions, ending with flour.

Pour batter into prepared pan, smoothing the top. Bake in center of oven for 65-75 minutes or until deep golden and a toothpick inserted in the middle comes out clean. If cake becomes deep golden before it is done baking, then cover loosely with foil. Cool on rack 20-30 minutes, then flip onto serving tray.

Notes: Our family doesn't think this cake has much of a vanilla taste, but it's still good. Just a thick, moist, dense cake that could easily be dressed up or enjoyed in its simplicity. The original recipe includes an icing recipe and has you cover the iced cake in fresh fruit, which I'm sure would be delicious. I've never had parchment paper in the house, so I just sprayed and floured the pan. 

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