Description:

The old-time kind

Source:

Nicewarner's copy of Meta Givens Cookbook 1959

Serves/Makes:35 to 40 servings

Ingredients

• 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

Preparation

• 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.

Comments

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.