Recipes page at Cooking with Jule

Grandma Grace’s 1-2-3-4 Cake

This recipe is a time honored favorite in my family history.  Grace Werner was my Dad's Mom, who passed away while I was a toddler. Living in the projects of West New York, New Jersey, her tenacity and ingenuity as a great baker and Mom shined through.  I wish I was able to get to know her better.  For now, her recipes and my Dad's reminiscing will have to do.  

½ lb. Butter (2 sticks) (set out to soften)
2 Cups Sugar
3 Cups Flour, sifted
3 Teaspoons Baking Powder
4 Eggs
1 Cup Milk
1 Teaspoon Vanilla Extract
½ Teaspoon Salt

  • I sometimes put a dash of Ginger Powder in this cake

  • I sometimes completely substitute Butter with Margarine

  • I often double this recipe making two cakes, one for me, and one to give away or freeze.

  • I always lick the bowl !!  LOL

Blend ingredients well. [Butter, Sugar, Eggs, Milk, Vanilla, Salt – lastly add flour/baking powder sifted)]-- Batter will be quite thick.
Spoon or pour evenly into really well greased Bundt Pan, knock pan bottom on table lightly, to rid of air pockets, and even out batter.

Bake in greased Bundt Pan at 350 or 375 Degrees for 45 minutes to an hour, depending on your oven. Let sit in pan / on or off a rack until completely cooled, before turning out of pan.

*Aunt Evelyn was a great baker too.  She would often drizzle thick Lemon Icing over the top of the 1234 Cake after it was sufficiently cooled, and turned out of the pan.

Lemon Icing
Mix freshly squeezed Lemon Juice into Confectioners Sugar until a thick (yet pour-able mixture is attained -- add extra Lemon Juice or additional Sugar until consistency and flavor are attained. Sift the sugar first, to remove any lumps and to make it a finer powder.

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