Harrison Daily Times, Harrison, Arkansas July 02, 1920, page 6
- 3 level tablespoons fat
- 1/2 cup granulated sugar
- 1-3 to 2-3 cup milk
- 1 1/2 cups flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon vanilla
- 1 egg
Cream fat and sugar together, add beaten egg and heat thoroughly. Then add flour and liquid alternately, about one-third of each at a time. Beat the batter thoroughly after all flour and liquid have been added. Vanilla may be added during this beating. Last of all scatter the baking powder over the surface of the batter and fold it in lightly with six or eight motions of the spoon so as to get it thoroughly mixed with every part of the batter. Do not beat the batter after adding the baking powder but turn it at once into a cake pan and bake.
This cake may be baked as cupcakes in muffin pans, or in layers, or in a loaf. If it is baked as a loaf of the size given above it should be put into a very slow oven, which is allowed to warm up gradually (280 to 375 degrees F. for one hour is suitable even temperature). At the first trial one is more sure of success in baking the small cakes than the loaf.
The cake can be put together by other methods than the one described above. Any approved method may be selected, but the two points which give the most difficulty are the too vigorous beating of the batter after the baking powder has been added, and baking the loaf in too hot an oven.
If directions in the above recipe are carefully followed the resulting cake should be light, of even texture and uniform grain, tender and moist. It should not be coarse and muffin-like in texture, nor dry and compact.