Plain Layer Cake
From The Williamston cook book, 1950
Recipe by Mrs. Herbert Taylor.
Presented as published in 1950. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 8. The excerpt below is the record exactly as published.
PLAIN LAYER CAKE 34 cup butter 14% cups sugar 25, cups flour % teaspoon salt 34 cup milk 3 eggs . Cream butter and sugar thoroughly. Add 1 whole egg at the time, beating well, but don’t over-heat. Sift baking powder, salt and flour to- gether. Add alternately the flour and milk mixtures, beginning with the dry ingredients and ending with the dry ingredients. Beat until well mixed. Divide evenly into two 9-inch cake pans lined with wax paper, and bake for 30 minutes at 375 degrees F. 334 teaspoons baking pow-. der 1 teaspoon vanilla
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