Anniversary Cake
The Tinfully Family
Oven slow oven 250°F, then moderate 350°F · 120 °C
Ingredients
- 1 cup butter
- 2 cups sugar
- 1 cup milk
- 1⅓ teaspoons baking soda
- 3⅝ cups pastry flour
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- 3 teaspoons cream of tartar
- ½ teaspoon salt
- 3 egg whites
- Icing
- ¼ cup butter
- ½ teaspoon almond extract
- 4 tablespoons boiling water
- 1 teaspoon vanilla
- ⅛ teaspoon salt
- 1½ cups powdered sugar, sifted
Method
- Sift flour, cream of tartar, and salt.
- Cream butter, add sugar gradually, and continue to cream.
- Mix milk with soda and add to creamed butter mixture alternately with flour mixture.
- Beat well and add flavoring.
- Fold in stiffly beaten egg whites.
- Pour into pan, bake in slow oven at 250 degrees Fahrenheit until the cake reaches top of pan, then increase the heat to moderate, 350 degrees Fahrenheit, until nicely browned.
- Cover cake with white French pastry icing.
Icing
- Cream the butter, add boiling water and the extracts.
- Add the salt and the powdered sugar.
- Beat until creamy and stiff enough to spread.
The pan should have a center tube and be lined with oiled paper.
Words as written on the card, units spelled out, nothing reworded. Read from the card by Tinfully.
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