Cecilia's Old Fashioned Butter Cake

I love old recipes.  The kind that were whipped up using a bowl and a wooden spoon.  When I saw this recipe on this site, I just had to make it.  I love this blog and this will become one of the recipes I make over and over again.  I've already made it twice in less than 24 hours.  http://thekitchensgarden.com/2012/06/20/the-heat-is-on-for-mamas-butter-cake/

I can think of all kinds of additions to it but for now, I like it just like this.

Place 1 C. of sugar with 4 oz. of butter in the bowl of your mixer.  Or go for it and use a bowl and a wooden spoon!  Beat it until fluffy.

Beat in 2 large eggs at room temperature.

Add 1 tsp. of vanilla extract.  I also scraped the seeds from 1 vanilla bean which makes it even better.  Beat in 2 teaspoons of baking powder.

Put the paddle on your mixer and beat in 2 cups of flour alternating with 1/2 cup of buttermilk (or you can use milk).

Grease and line an 8 inch cake pan.

Pour the batter into the pan and smooth it out.

Bake at 350 degrees for about 45 minutes.  Mine took maybe 10-15 minutes longer.  Test it by sticking a toothpick in the middle until it comes out clean.

Turn it out of the pan onto a cooling rack.

Turn it with the top facing up.  Let it cool.

Celia served the cake plain but being an American, I add icing to everything!  Whisk some confectioners sugar with more vanilla bean seeds, 1 tsp. vanilla extract and a bit of milk to make a glaze.  Drizzle it over the cake.

I like it refrigerated but it is good any way at all.  If you click to enlarge the photo, you can see the flecks of vanilla seeds.

It is moist and dense and has an intense vanilla flavor.

I am not a cake eater but I think this is a wonderful recipe!  It is easy and quick and will please anyone you feed it to!  Thanks C!!!


laurie said…
this is a good cake, I have recipe of my gramma's that is quite the same, its such a good one, you can even halve it to make one round.We have used it for all sorts of deserts, with whipped cream and sugared strawberries, in summer and with butterscotch sauce or stewed fruit in winter.I think our grandmothers were so clever to have the most flexible recipes.
Everyone on earth should have this wonderful simple cake recipe on hand. This cake has more possibilities than we can even think of right now. Not to mention it is the perfect size for a small family.
These cakes are just so delicious. I think my grandmother made something just like this one. I wonder who got all her recipes? I got all her cook books but not her own recipes :-)

Have a great day!
Barbara F. said…
Joyce, I want to make this but I am afraid I'll eat the whole darn thing myself!! Wonderful recipe and I love the vanilla beans. xo
Anna said…
I love it's simplicity and my mouth is watering just looking at your pictures :-)
That cake looks delicious! I am an avid collector of vintage cook books (some are downright old!) and I love to search recipes for similars such as yours. Happy baking!
Patty Woodland said…
These classic recipes are still around for a reason....
Hi honey and thank you for the mention. I have made that cake so often i can just about do it with my eyes closed, it was my mums recipe and then dad wrote to me after i had posted it and said it had actually been his mother who had passed it on to Mary. So it is a well loved recipe. Also TonTon is my dog but when we are visiting The Old Codger he acts like he is HIS dog, we always laugh about that! Have a lovely day.. c
Yup, a bowl and a wooden spoon -- those ladies of yore had arms of steel!
Karin said…
I just took this out of the oven - can't wait to taste it!
My mom and dad would love this. Going to pass it along. take care.
William Bezek said…
This is the same recipe that I really like for this cake:
Just add whipped cream and fresh fruit and keep it ice cold. Yum!