We picked strawberries and made jam. We can't have strawberries on hand and not have strawberry shortcake. I needed a cake so I pulled out my old recipe from the 1950's. Our neighbor, who would be over 110 years old, if she were living today, baked a lot of cakes for many occasions and this is her
recipe. I have been using this recipe for almost 60 years. It is just as easy as making a cake with a cake mix.
Ingredients:
- 1/2 cup Crisco All-Vegetable shortening
- 2 eggs
- 1 1/4 cup sugar
- 2 cups self-rising flour (sift before measuring)
- 1 cup milk
- 1 tsp vanilla
Steps:
- Using a mixer, beat the eggs.
- Mix Crisco and sugar with the eggs and beat until creamy.
- Gradually add flour, milk and vanilla, beating together. Mix well.
- Spray cake pans with cooking spray and pour batter into pans. Gently pound the bottom of the cake pans on the counter to remove the bubbles.
- Bake 375 F until a toothpick comes out clean; about 20-25 minutes.
- Place pans on cooling rack until cool. Approximately 10 minutes.
- Using a table knife, go around the edge of the pans and loosen cake from the sides. Place a plate over cake pan and flip upside down. Shake cake a little and it will fall out onto the plate.
- Ice it with your favorite icing or enjoy it plain.
likekinds
Gold Post Medal for All Time! 523 Posts May 31, 20201 found this helpful
Enjoy plain? Yes! We often gathered around the table and enjoyed a layer, still warm from the oven, with a tall glass of chilled milk. We called it 'sweet bread'.
For a more 'delicate' cake, I sometimes leave out the egg yolks. I whip the whites into a stiff meringue and gently fold them into the batter last. Especially good for coconut layer cakes.
Thanks, LG
