This moist, white cake is easy to bake and full of light, sweet flavor. It is my mother’s recipe, which was handed down to her from her grandmother. We’re featuring it with our famous Red Berry Sauce, but it tastes great with any kind of store-bought or homemade icing too!
Cake Ingredients:
1 stick of butter
1 cup of sugar
1 teaspoon of vanilla
2 eggs, gently stirred
2 cups of flour
3 teaspoons of baking powder
Pinch of salt
1 cup of milk
Cake Directions:
Preheat oven to 350 degrees.
Let butter become soft and room temperature; place in large mixing bowl. Add the sugar slowly, while creaming butter and sugar together. The trick here is to create a soft butter/sugar mixture. When done, add the eggs and vanilla and fold into mixture.
Place the flour on a large plate; add the baking powder and salt; gently mix the baking powder into the four with a fork to disperse. Have the cup of milk ready on hand. Add 1/3 of the flour mixture to the egg mixture; followed by 1/3 of the milk and fold that into egg mixture. Add another 1/3 of the flour and milk; continue to fold, and then the last 1/3. Beat about 2 minutes, until batter is glossy.
Pour batter into a buttered, rounded Bundt pan and bake for 50 minutes or until edges are lightly browned.
Sauce Ingredients:
1 cup of raspberries (frozen or fresh)
2 tablespoons of sugar
1 tablespoon of water
Sauce Directions:
Simmer all ingredients in a saucepan on low until soft (5-10 minutes). Mash with fork until pureed.
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