for family meals :
is one of the recipes that has been provided
by Shirley Cline from San Fransisco. (You can
contact Shirley by emailing her - click here).
cups "Cake" flour
1/8 tsp. salt
2 tsp. ground nutmeg
1 lb. (4 sticks) butter, softened
2 cups sugar
1 lb. eggs (8 - 10)
2 tsp. vanilla extract
oven to 325º. Butter 2 loaf pans 9 x
5 x 3 inch and dust with flour. Then, shake
out the excess flour. Set aside.
the flour before measuring and then sift again
with the salt and nutmeg. Set aside.
the butter in a large bowl and beat with a
large spoon until soft and mushy. Using an
electric mixer on medium or creaming speed,
gradually add the sugar and continue creaming
the mixture until it is light and fluffy.
This should take 10 - 12 minutes.
the eggs to make sure you have ONE POUND.
Add the eggs, one at a time, beating on medium
speed for about 1 minute after each addition,
scraping down the sides of the bowl now and
then. Stir in the vanilla. Set the beater
on low speed. Add about one-third of the flour
at a time to the creamed mixture, beating
well after each addition. This should take
about 3 - 4 minutes.
all of the flour is added, set the mixer on
medium speed and beat the batter beat the
batter for 2 minutes longer, occasionally
scraping down the sides of the bowl. The batter
should be shiny, satiny and fluffy.
the batter into the prepared cake pans, dividing
evenly between the two. Shake the pans gently
to settle the batter.
the pans in the hot oven on the middle shelf,
diagonally across from each other, not touching.
for 1 hour and 15 minutes or until golden
brown and a knife inserted in the centers
come out clean.
the cakes from the oven and cool on a wire
rack for 10 minutes. Run a metal spatula or
knife around the edge of the pans to loosen
the cakes and then tap the pans gently.
turn out the cakes onto a wire rack. Sprinkle
with the confectioners' sugar if desired and