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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 12 |
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Yes, the amount is correctâyou add 2 tablespoons of vanilla to the batter. A friend who shared this recipe years ago loved the taste of vanilla and wanted this cake to taste just as good. I like to use Mexican vanilla in this recipe.Joan Hallford, North Richland Hills, Texas Ingredients:
1 cup shortening |
2 cups sugar |
4 eggs |
2 tablespoons vanilla extract |
3 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1 cup buttermilk |
drizzle: |
1 cup confectioners' sugar |
1/2 teaspoon vanilla extract |
1 to 2 tablespoons 2% milk |
Directions:
1. In a large bowl, cream shortening and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition.
2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. Combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency; drizzle over cake. Yield: 12 servings.
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