I will admit I did have a different recipe in mind to start the series. Then why did I start with this recipe? There was a request for Pineapple Upside Down Cake. Also, I had made this recipe before and thought, why not? This recipe is a beginner's recipe.
Be aware you will not get a double-layer cake from this recipe. The batter will give you the equivalent of half of what you get from a box cake mixed. But if you need multiple layers, you can double or triple the recipe.
Found on page 420
The Recipe
3/4 Cup of Sugar
1 1/2 Cups Sifted Flour
1/4 Teaspoon Salt
2 Teaspoons Baking Powder
1/4 Cup Melted, Shortening
1 egg beaten
3/4 Cup Milk
1 Teaspoon Flavoring
*Notes*
1. I used oil instead of shortening. But I have used melted butter or oil in the past. Use a comparable substitution.
2. Flavoring just means extract. In todays cake I used vanilla. In the past I have made this with a orange extract though and it tasted wonderful.
Sift together all dry ingredients. Mix together all the wet ingredients. Combine both mixtures. Add to a well greased baking pan. Bake for 20 minutes.
The picture below is the cake I made in a 9 by 13 baking dish. The cake bakes up about a quarter of an inch. But for this cake that will be fine.
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