Grandma Grace’s 1-2-3-4
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
1 Cup Milk
1 Teaspoon Vanilla Extract
½ Teaspoon Salt
I sometimes put a dash of Ginger Powder in
I sometimes completely substitute Butter
I often double this recipe making two cakes,
one for me, and one to give away or freeze.
I always lick the bowl !!
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.
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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