This recipe was discovered in an old McCall’s cookbook published in 1910, and you will fall in love with this fluffy, moist, easy-to-prepare cake.
At first I was skeptical that a cake recipe made with all-purpose flour could be be both fluffy and moist; in the past, I’ve only achieved that kind of result when using cake flour. Also, I pretty consistently only have King Arthur Flour in the pantry, which tends to make a denser (but still delicious!) cake. Imagine my surprise when my first bite revealed a cake that surpassed all expectations. I don’t know if it’s the one tablespoon of baking powder or the four minutes total of beating, but whatever, the secret, this recipe works!
This will be a recipe that I will turn to again and again.
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