This must be the simplest cake recipe ever. No fuss, no frills and it’s a good cake. The real beauty of Swan’s Down 1-2-3-4 cake is how adaptable it is to a tweak or two here and there. One of the simplest ways to enhance any cake is with flavoring. Traditionally vanilla extract is the gold standard for flavoring a cake. Real vanilla, that artificial stuff is for the birds and they would likely shy away from it. I’m aware that real vanilla can be a tad expensive. However, Michael’s and Joann’s both sell a few varieties and they both offer 40% off coupons. So that takes care of that.
Beyond vanilla, you can use almond flavoring. I don’t use this very much because of Gabbi’s nut allergy. Moving on how about, orange and lemon? If you really want to take you flavoring up a notch or two try liqueurs. I understand that you wouldn’t want to serve this to kids and if you don’t mind the miniscule alcohol content, liqueurs can take the flavor of your cakes to new level.
For this basic Swan’s Down recipe I reduced the amount of vanilla and swapped out the almond extract for candy bar vodka. Yummy! This cake was served for Sunday dinner a couple of weeks ago along with the Peach Tart and Peach and Plum cobbler. Gabbi is still talking about it!
Note: Pay attention to instructions that call for flour sifted or sifted flour. If you don’t pay attention you will end up with a different amount of flour and this could throw the entire recipe off. When the recipe calls for “1 cup flour, sifted” measure the flour first and then sift. When your recipe calls for 1 cup sifted flour, it means you measure the sifted flour to 1 cup.
- 1 cup (2 sticks) - Unsalted butter or margarine
- 2 cups sugar
- 3 cups sifted SWANS DOWN Cake Flour
- 4 large eggs, room temp.
- ¾ cups milk
- 2 tsp naking powder
- ½ tsp salt
- ½ vanilla extract
- 1 tsp candy bar vodka
- Preheat oven to 325˚F and grease and flour 2-8” round cake pans.
- Sift SWANS DOWN Cake Flour, then lightly spoon into measuring cup for 3 cups.
- Cream butter and gradually add sugar, creaming until light and fluffy.
- Sift the sifted cake flour with baking powder and salt.
- Add eggs one at a time to creamed mixture blending after each addition.
- Combine flour mixture alternately with milk and vanilla and candy bar vodka, blending well after each addition taking care not to over mix.
- Pour into prepared pans and bake at 325º for approximately 50 minutes or until cakes test done.
- Cool in pans 10 minutes on wire rack.
- Remove from pan and finish cooling on rack.
- Frost as desired.
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