A Simple Butter Cake

[Foodie]

1 cup butter
2 cups sugar
5 eggs
2 teaspoons pure lemon, orange, vanilla or almond extract
1/2 teaspoon salt
2 cups flour

For a lighter, more tender cake, use cake flour. You may need to adjust by adding an extra tablespoon or two of flour or a tablespoon of milk, but don't add too much.

In cake making as in any other baking, it's important sometimes to adjust consistency of a batter. This recipe doesn't call for any liquid other than eggs (and the extract). There is no baking powder used, since the eggs are beaten until very fluffy to make the cake light.

Cream together slightly softened butter with sugar until light. Add one egg at a time, beating 2 minutes after each addition. Add salt and extract. Fold in flour and pour into tube pan.

Place in cold oven and turn heat to 300°F.

Bake for 1 hour or until brown.

[biscuit]

Cottage Pudding Cake with Strawberry Sauce

Strawberries are a good price this time of year. Here's a simple cake I make for putting under them

1 cup milk
1/2 cup sugar
1 egg
2 tablespoons melted butter
2 teaspoons baking powder
2 cups flour
pinch of salt
1/2 cup butter
1 cup sugar
1 egg white, beaten well
1 quart fresh strawberries, cleaned with green tops removed

Cream together milk and sugar. Add egg, 2 tablespoons butter, baking powdr, flour and salt. Bake in a greased and floured 8" square pan at 350F for 30 mins. Make strawberries sauce by creaming together butter and sugar, then add the beaten egg white. Add strawberries and mash into mixture.

Put sauce over cottage pudding cake and serve warm. Yum!