This 1800’s for white sheet cake is courtesy of Lucy Garrett Hughes and Janet MacLeod, both of Charlottetown, Prince Edward Island, Canada.
It makes a lovely rich-tasting, but light textured cake.
Recipe received from the University of Arizona Student Union. It’s the recipe they’ve been using for 125 years.
Servings: 1 - 9x13" cakeCook Time: 35 min
3/4 cups butter
2 cups sugar
1 cup milk
3 cups flour
3 level tsp baking powder
1 tsp salt
Beat eggs until lemon colored. Cream butter and sugar; beat in eggs and milk. Sift together flour, salt, and baking powder; add liquid mixture and beat until well blended. Add vanilla to taste (about a teaspoon).
Pour into a 9×13″ pan and bake at 375 until brown on top and springy in the middle (about 35 minutes). Ice as you’d like.
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