“I like things to happen . If they don’t happen , I like to make them happen”- Winston Churchill.
Why does it seem so long since I’ve been here? Been a week I think … a not particularly busy one. Not much baking though. And too much cricket ! For a change my social media feed had less pictures of beautiful cakes and more of “no ball” jokes and Kohli worship !
So anyways , until the IPL hits the screens , I thought I’d get a post or two in!
Now this old fashioned cake is actually “old” fashioned ! 100 years old ! It was first published in McCall’s cookbook in 1910. A number of websites and blogs feature it and thats how I came across it. I think its called old fashioned because its a simple , dump it all in one bowl kind of , fuss free recipe.
I didn’t change a thing in the recipe. If it was good enough for a century’s worth of bakers , its good enough for me!! Actually it was great ! So soft and fluffy and moist. What makes it even better is , it makes a high enough cake to slice into three for a perfect layered cake.
Recipe courtesy : Mc Call’s cookbook
You’ ll need:
- 250 grams or 2 cups all purpose flour
- 250 grams or 1 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 tsp salt
- 240 ml or 1 cup milk, at room temperature
- 114 gram or 1/2 cup unsalted butter , at room temperature
- 2 eggs , at room temperature
- 1 tsp vanilla
Makes : 1 8 inch cake
Time : 15 mins prep + 45-50 mins baking time
Lets get started:
Preheat oven to 180 C / 350 F . Line one or two 8 inch round pans with parchment ( or grease with butter and dust with flour).
In a large bowl , sift or whisk together the flour , sugar , baking powder and salt
Add the butter , vanilla and milk . Beat for two minutes . Scrape bowl as needed.
Add both the eggs. Beat for two minutes. Scrape bowl as needed.
Pour batter into prepared pan or divide among two pans.Bake at 180 c / 350 F for 30 to 35 mins if baking in two pans or 45- 50 minutes if baking in one pan. A toothpick inserted in centre will come out clean and the cake will spring back when you touch the top.
Cool in pan for ten minutes , then remove from pan and parchment , cool completely on wire rack.
- Store in an airtight container for 3-4 days
- The recipe can be halved for a thinner 8 inch cake. Half the recipe also bakes up high in a 5 inch round pan.
- You can also bake it in a loaf pan for 45 to 50 minutes and add in chocolate chips or candied fruit.
This is the quintessential butter cake.. fluffy and moist at the same time. That it is so simple to make, is a bonus ! The sweetness is spot on and its as good to eat on its own as it is slathered with any yummy frosting of your choice !
Photo Update (27.03.2017): The same cake baked in a loaf pan with a handful of chopped candied fruit thrown in for that little something !