This is my mother-in-laws recipe, passed down through her family. It was never written down until I got it… I have made hundreds of these cakes in the past year for local customers and it never fails to please. It has a dense crumb that is moist and flavorful. Unlike many cakes that dry out after a few days… (if it lasts that long) this one gets moister if kept tightly wrapped. This is an amazing cake. NOTE: I cannot make this cake and then immediately ship it. It needs to sit for 24 hours before it can be shipped.
I bake this in a traditional tube pan, or loaf pan for the 1/2 cake. It also makes a beautiful bundt cake as well. Just let me know if you want it as a bundt. I use only top shelf ingredients for this cake, because I have found it does make a difference in the flavor.
Ingredients: flour, eggs, sugar, “real” vanilla, baking soda, sour cream.
Cakes are made to order so please allow 24 to 48 hours processing time. I bake as orders received.