Press "Enter" to skip to content

Holiday recipes


“This recipe has been in my family for more than 4 generations, originating with my grandmother, Mary Eunice Lilly E. Davis. I can remember my grandmother always baked a cake using this recipe when she would come to visit. She would use either a chocolate frosting or our favorite was caramel icing.”

Makes 3 8” layer cake rounds.

1 c. unsalted butter, softened

2 c. granulated sugar

3 c. all-purpose flour

4-6 large eggs (I generally use six)

1 c. milk

2 tsp. vanilla

3 tsp. baking powder 

¼ tsp. salt

Preheat oven to 350°F. Grease and flour 3 8-inch cake pans and line bottom of the pans with parchment paper. Cream butter, sugar and vanilla together; add eggs one at a time beating together after each addition. Sift together flour, baking powder and salt. Add flour mixture alternately with milk. Bake cake layers for approximately 30 minutes or until a wooden pick inserted in the center comes out clean. Cool completely on ...

To view the rest of this article, you must log in. If you do not have an account with us, please subscribe here.