Alice's White Cake ... Another Yummy Vintage Dessert

My mother had a collection of recipes from the late 1800s. These had been jotted down on scraps of paper and the backs of used envelopes. My sister recopied them in a notebook in, I believe, the 1930s. My Vintage Yummy Recipes are from this collection.

Alice was my mother's best friend. They each married and my father bought a farm about 35 miles away from where Alice and her husband lived. Although it does not seem far by today's standards, my mother did not drive and had a baby nearly every other year. We did not have a telephone ... I'm not sure about Alice. There was always the mail but, when something is written down, others can read it should they choose.

I'm not sure if Alice mailed this recipe to my mother, or if my mother concocted the recipe and named it for her best friend. We'll never know. Anyway, I hope you enjoy the cake as much as Alice, my mother, and we have.

• Cream together: 1-1/2 cups sugar and 1/2 cup butter
• Sift together: 3 cups flour and 3 teaspoons baking powder
• Add (alternating with the dry ingredients) to the sugar/butter mixture: 4 egg whites, 1 cup milk, 1 teaspoon flavoring

Blend well and pour into 8" or 9" round cake pans, which have parchment paper sprayed with Pam on the bottoms.

Bake at 350 degrees for 25-30 minutes.

When the cake tests done with a toothpick inserted in the center, remove from the oven and cool on wire racks or something similar. When cool, remove one layer by running a thin knife blade along the sides and then turn out onto a cake plate. Leave the other layer in the cake pan until the top of the first layer has been iced.

There was not an icing recipe with Alice's White Cake so we used a favorite creamy white frosting with the addition of a bit of lemon flavoring (extract) and a hint of ginger flavoring. See my Hub 'Another Vintage Recipe ... a Yummy Snow White Cake'. Any frosting, however, would work well with this cake; i.e., one with cream cheese would be excellent. If you enjoy coconut, this also would be a great addition. This is a very moist and dense cake so it is easy to work with. Just keep it in the refrigerator should you decide to use a filling made with eggs.

I hope you do try this recipe ... it is so tasty and fairly simple to make. If this is the first 'Yummy" recipe hub you've read, look through the previous ones. We still have a few vintage recipes handed down by my mother and will be writing Hubs on these!