1 cup sour milk (you can use buttermilk, or add 1 tsp vinegar to 1 cup milk)
2 eggs
1/4 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups pastry flour
1 teaspoon vanilla
Sift flour and then measure and sift all dry ingredients together three times. Put together as any other cake. Bake in two 9″ layer pans for 25 minutes in 350 degree oven. Put together with frosting of your choice. I remember always having with an orange buttercream, but I could not find a recipe for that frosting.
This recipe is from my paternal grandmother and was only one of two recipes I could find from that side of the family (see also Mrs. Caldwell’s Gush). I guess it’s a handy recipe for spoiled milk, but a modern interpretation would be to use either buttermilk or milk that has been soured by adding a little vinegar. If the name is mildly disturbing (it was for me), I think it would be fair to call it “Buttermilk White Cake.”
Why is there no fat (shortening, butter, etc) in this recipe
Good question! Most of the recipes here were transcribed directly from old hand-written recipe cards, and in this case, the original didn’t have shortening. I am going to try this recipe with 1/2 C of butter and bump the sugar up to 1 C as that seems to make sense compared to similar recipes.
Will update the recipe when I’m done.