Just before making this recipe, I had bought a fancy bundt pan cheaply from HomeGoods. It was something that I've been wanting for awhile. Usually I am a frosting sort of gal, but I appreciate that the cake is pretty itself. I really wanted to test out my new bundt pan and decided that I would make my grandmother's 1-2-3-4 cake in it.
I made it during the summer which I do not recommend. I noted in my planner than I baked it on August 26th. It's a decadent cake, so it's heavy and would be better suited for the fall or winter.
Served as a Bundt Cake
1 tsp. vanilla extract
1 c. milk
1 c. unsalted butter, softened
2 c. granulated sugar
3 c. flour, sifted
1/2 tsp. salt
a bit of powdered sugar for dusting, if desired
1. Preheat oven to 350° F.
2. Grease and flour bundt pan.
3. Using an electric mixer, blend butter and sugar well, about 6 to 8 minutes.
4. Add eggs, one at a time, beating well after each addition.
5. Add flour and milk alternately to creamed mixture, beginning and ending with flour.
6. Add vanilla and continue to beat until just mixed.
7. Pour batter into prepared pan.
8. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake.
9. Bake until done, about 40 minutes.
10. Cool in pans 5 to 10 minutes.
11. Invert and tap pan to reveal pretty side. Cool completely.
12. Dust with powdered sugar, covering any imperfections.
Check out my previous new recipes...
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9. Coconut Cake