Print Friendly Recipe
- The old-time kind
- Nicewarner's copy of Meta Givens Cookbook 1959
Serves/Makes:35 to 40 servings
- 1 lb (.5 kg) cake flour, or 4-1/2 cups (1050 ml) sifted once
- 1-1/2 tsp (7 ml) salt
- 1/2 tsp (2 ml) mace
- 1 lb (.5 kg) soft butter or margarine, 2 cups
- 1 lb (.5 kg) sugar or 2 1/4 cups
- 1-1/2 tsp (7 ml) vanilla or brandy extract
- 1 lb (.5 kg) eggs (9 or 10) or 2 cups (475 ml), slightly beaten
- Line bottom and sides of three 8 3/4 x 4 3/4 x 2 1/2 inch loaf pans with smooth brown or parchment paper- do not grease.
- Have all ingredients at room temperature. About 75 degrees (25 C.) F.
- Best to weigh ingredients and also preheat oven to 325 degrees (175 C.) F.
- Sift flour with salt and mace 2 times.
- Beat butter or margarine until smooth and shiny.
- Gradually add sugar and continue to beat until very smooth and fluffy.
- Add flavoring then eggs in 4 or 5 portions, beating thoroughly after each.
- A curdeled appearence may result with addition of egg, but can be overcome by throughly mixing.
- Add about 1/2 cup (125 ml) flour at a time, and mix well after each addition.
- Turn batter into pans, pushing batter higher around the edges than in center.
- Place on lower rack, bake 20 minutes and increase heat to 350 degrees (175 C.) F.
- Bake about 40 minutes longer, or until crack on top is slightly browned and shows no moisture. Cool in pans, on cake rack 5 minutes, then remove from pans to finish cooling. Do not remove paper.
- When cool wrap each loaf, with paper; snugly in waxed paper.
- Store in bread box.
- May be eaten immediately but flavor improves after 24 hours.
- Do not remove attached paper as it is sliced.
- Rewrap any unused cake and store in bread box.
- Have not tried this but every recipe I have tried from this book is GOOD.
I have thousands of recipes. Glad to look for anything you want.
Retired and have lots of time.
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