Tried and adapted the following recipe from Ann Pillsbury's Baking Book, first printed in 1950 with her own successful recipes as well as many recipe contest winner's recipes.
I love how simple and straightforward this recipe. I made a few changes, shortening for butter or a vegan butter substitute ( I used MELT), instead of 2 cups of sifted enriched flour I used 1 1/2 cups unbleached white flour and 1/2 cup whole wheat flour.
I seperated the batter into 2 glass bread pans, reserving a bit of batter to which I added some cocoa, then blended it into one of the cakes for a marbled cake.
Both cakes are very moist, delicious and required no icing to be enjoyed.
in brackets () you'll find the substitutions I made.
Here is the recipe:
Vintage Golden Cake (original name Golden Glow Cake) * use room temperature ingredients
Sift together
2 cups flour ( 1 1/2 white 1/2 whole wheat)
3 tsp baking powder
1 tsp salt (sea salt)
1 1/4 cups sugar (cane sugar)
Add
1/2 cup shortening (butter or substitute, I used MELT vegan butter)
3/4 cup milk
Beat for 2 minutes / 300 strokes, until well blended or with a mixer on low, then med speed for 2 min.
Add
1/4 cup milk
2 eggs (warm them up quickly in a glass of luckwarm water)
1 tsp vanilla
Beat for 2 minutes
Pour into 2 well greased & floured 8" round pans at least 1 1/4" deep (I used 2 glass loaf shaped pans)
Bake 35-40 minutes @ 350 degrees Fahrenheit. Cool and frost as desired.
Enjoy!