- Portion size 18 servings
- Credits : Canadian Living Magazine: May 2010
Ingredients
Method
Grease 13- x 9-inch (3.5 L) metal cake pan. Line bottom with parchment paper and dust with flour. Set aside.In large bowl, beat butter until light and pale, about 2 minutes. Beat in sugar, 1/4 cup (50 mL) at a time and beating for about 30 seconds after each addition. Beat in eggs, 1 at a time, beating well after each. Beat in vanilla.
In separate bowl, whisk together cake-and-pastry flour, all-purpose flour, baking powder and salt; sift into butter mixture alternately with milk, making 4 additions of dry ingredients and 3 of milk. Scrape into prepared pan.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 35 minutes. Let cool in pan on rack for 10 minutes. Turn out onto rack; peel off paper. Let cool.
Nutritional facts Per serving: about
- Sodium 103 mg
- Protein 4 g
- Calories 271.0
- Total fat 12 g
- Potassium 60 mg
- Cholesterol 70 mg
- Saturated fat 7 g
- Total carbohydrate 38 g
%RDI
- Iron 9.0
- Folate 17.0
- Calcium 5.0
- Vitamin A 11.0
