Daddy's Snackin' Cake

Dear Lissy,
This old-fashioned sponge cake has been a particular favorite of your Daddy's since we were first married. I usually serve it plain, but it's very good with fresh berries and a dollop of whipped cream or a drizzle of hot fudge. It has the soft, light texture of a mix cake and all the fresh buttery goodness of a cake made from scratch.

Dottie, a mentor from your toddler years, taught me the little trick of mixing equal parts of lemon, almond, and vanilla extracts to make a cake flavoring that is hard to identify but sublimely delicious. I've altered the recipe to include her "secret blend."

Hot Milk Snackin' Cake


4 fresh eggs
2 cups sugar
2-1/4 cups all-purpose flour
2-1/4 tsp. baking powder
1/2 tsp. almond extract
1/2 tsp. lemon extract
1/2 tsp. vanilla extract OR 1 tsp if using only vanilla
1-1/4 cups whole milk
10 Tbsp. butter
1 tsp. salt


In a mixing bowl, beat eggs at high speed until thick, about 5 minutes.  Gradually add sugar, beating until mixture is light and fluffy.  Combine flour and baking powder; add to batter with extracts and beat at low speed until smooth.  Heat milk and butter just until butter melts, stirring occasionally.  Add to batter, beating until combined.  Pour into a greased 13 x 9 x 2 inch pan.  Bake at 350 degrees F for 30-35 minutes or until cake tests done.  Cool on a wire rack in pan.

Take care of your man!
Momma

P.S.  In order to make the blog work properly, I've had to insert a photo with every letter.  These are just stock "googled" photos that aren't under copyright.  I expect by the time you're reading these letters a lot of them will be dead links.  You aren't missing out on anything special from me...they're simply a graphic for a widget to grab onto.