Swanny's Favorite Two-Egg Cake
Recipe: #16584
January 04, 2015
Categories: Desserts, Cakes, Tube/Bundt, Eggs, Baby Shower, Christmas, Cinco de Mayo, Easter, Fathers Day Mothers Day, Potluck, Thanksgiving, Oven Bake, Vegetarian, Kid's Lunches, Flour, Kosher Dairy, more
"Old fashioned, simple, on-hand ingredients and ever-so-yummy. An original Swans Down Self Rising Cake Flour back of the box recipe."
Ingredients
Nutritional
- Serving Size: 1 (126.3 g)
- Calories 385.7
- Total Fat - 14.7 g
- Saturated Fat - 8.5 g
- Cholesterol - 86 mg
- Sodium - 154.4 mg
- Total Carbohydrate - 59.2 g
- Dietary Fiber - 3.6 g
- Sugars - 34.9 g
- Protein - 7.3 g
- Calcium - 58.3 mg
- Iron - 1.5 mg
- Vitamin C - 0 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 350-degrees F --.
Step 2
Sift flour with sugar; set aside.
Step 3
Stir butter until softened.
Step 4
To the butter mixture, add flour mixture, 3/4 cup milk, and vanilla. Mix until flour is moistened.
Step 5
Beat for 2 minutes at medium speed with an electric mixer.
Step 6
Add eggs and 1/4 cup milk; beat for 1 minute longer with electric mixer.
Step 7
Pour into a greased and floured tube pan.
Step 8
Bake in a preheated 350-degree F -- oven for 20 minutes or until cake tests done.
Tips
No special items needed.