Birthday Butter Cake

Preparation info

  • 16 to 18

    servings
    • Difficulty

      Medium

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 2 cups butter
  • 2 cups very fine sugar
  • 10 eggs
  • 2 teaspoons vanilla extract
  • 4 cups cake flour
  • cups Orange Frosting
  • Candies or chopped nuts

    Method

    1. Preheat oven to slow (300°F.).

    2. Beat the butter and sugar together until fluffy and creamy in texture with no granules of sugar left.

    3. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.

    4. Gradually fold in the flour. Pour the batter into a greased nine-inch tube pan or a greased baking pan (13 × 9 × 2⅝ inches) or two loaf pans (9 × 5 × 3 inches). Bake for one and one-quarter to one and one-half hours, or until a cake tester inserted comes out clean. Cool thoroughly.

    5. Frost with orange frosting and top with the candies or nuts.