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I’m a baker at heart, though I admit to playing fast and loose sometimes with ingredients and methods. I understand that certain methods happen for chemical reasons; I often don’t have the time to do every step like sifting the flour. Which is why I enjoyed trying this recipe from the Better Homes and Gardens for the cake I made for next week’s First Communion Party.
Since it’s BHG, I knew the recipe would be simple and work, always a winner in my cookbook. The cake did come out perfectly, and the few crumbs I nibbled on tasted great. Next time, I will do an even better job of greasing the corners of the cross cake pan. The cake stuck a bit in 2 corners. I can disguise the damage with the buttercream icing from Rose Levy Beranbaum’s The Cake Bible.
Adapted from Better Homes and Gardens May 2012
3/4 cup unsalted butter
2 1/2 cups whole wheat pastry flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 3/4 cup organic sugar
1 1/2 tsp. vanilla
1 1/4 cups real milk
1. Depending on the cake pans used, butter and flour the pans. If you’re using a round, square, rectangular cake pan, line the bottom first with parchment paper before buttering.
2. Preheat oven to 375 F. (I wait until the cake is almost ready to turn on the oven.) Mix the flour, baking powder, and salt together and set aside.
3. Cream the butter for about 30 seconds. Then add the sugar, 1/4 cup at a time while continuing to cream the butter. Make sure the sugar is completely incorporated into the butter.
4. After scraping the bowl with a spatula, mix the eggs in one at a time. Then, add in the vanilla.
5. Alternating between the flour and milk, add each to the batter, mixing until the ingredients are just incorporated. Don’t over mix.
6. Put batter into pan(s), and bake until done. 2 cake pans will take about 30 to 35 minutes. One cake pan hold the entire batter will take about 45 to 50 minutes. Check for doneness.
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