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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 12 |
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Great for anyone who feels the 10 inch pound cake is too much for them!! Some years ago a friend gave me a 9 inch tube cake pan as a gift along with this recipe. This recipe would also be perfect for the smaller bundt cake pan. Ingredients:
1 cup butter (2 sticks) |
2 cups sugar |
4 eggs |
2 cups plain flour |
1 teaspoon baking powder |
1 (6 ounce) can evaporated milk |
1 teaspoon vanilla extract |
Directions:
1. Important: Let all ingredients become room temperature.
2. Cream butter and sugar. Beat until fluffy. Add one egg at a time and beat after each addition.
3. Measure flour after sifting and add baking powder. Mix dry ingredients alternately with milk and add vanilla. (Lightly fold in dry ingredients-do not beat.).
4. Grease and flour a small tube or bundt cake pan. Pour batter into pan. Bake in a 325 degree oven for 1 hour and 10 minutes. Let cake cool in pan for 15 minutes before inverting.
5. Best served next day after cake has had time to mellow.
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