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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Cake: Geneva's Fluffy Cake Recipe

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This recipe for Cake: Geneva's Fluffy Cake is from A Stewart-Gilbert Collaboration, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups sifted flour
1 cup sugar
1/2 cup shortening
1 teaspoon salt
1 cup milk, divided
3 teaspoons baking powder
2 eggs
1 teaspoon vanilla
1 small can crushed pineapple
Frosting:
1/2 cube butter
1 egg
2/3 package powdered sugar
Evaporated milk as needed
Directions:
Directions:
Beat together flour, sugar, shortening, salt and 2/3 cup of the milk in mixer for two minutes. Beat in 1/3 cup milk and 1 tablespoon baking powder. Next beat in eggs and vanilla. Bake in two layer pans. Make filling to put between layers by heating pineapple in juice, adding a small amount of sugar, and thickening with water and cornstarch.
Frosting: Cream soft butter with egg. Add powdered sugar and a little evaporated milk and beat to spreading consistency and frost the cake.
Personal Notes:
Personal Notes:
This is an old recipe our mother liked to make.

 

 

 

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