This recipe is my great-great-grandmother’s cake which my mother often made during my childhood. I confirmed that some of the notes around the edges of the card were written by my mother (i.e. 5 times to fill 10″ – 4″ pan). My mother often made wedding and graduation cakes and often turned to this recipe when making cakes from scratch.
Mother’s Cake
1 scant cup of sugar
1 cup flour
2 teaspoons baking powder
1 egg
4 tablespoons butter melted (about 3/4 cup)
Sweet milk
nuts (optional)
Sift dry ingredients together in a mixing bowl. Break the egg into a cup measure, then add the melted butter. Fill the remainder of the cup with sweet milk. Add to dry ingredients and beat by hand for 4-5 minutes (or 2 minutes in a mixer). If you wish, fold in 1/2 cup nuts. My family used hickory nuts which grew on our farm.
No directions on how to bake it but I would suggest baking at 350 F for 30-35 minutes or until it tests done. Top with a dollop of whipped cream or your favorite frosting.
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