I realize it might be a little bold to call something legendary when in fact legends haven’t yet been written about it. However I assure you that if the people who write legends tasted this cake, many a story would be told.
This recipe dates back to when I was 13 years old and in Home Economics, I even have the original recipe cards to prove it!
My father loves this cake so much he asks for it for his birthday and Father’s Day every year. I stopped making it when the girls were diagnosed with Celiac and I turned my kitchen gluten free. A few years ago I decided to revisit this recipe and make it gluten free! Boy am I (and the rest of my family) ever glad I did.
The recipe is pretty much the same as the original recipe cards, the only modification to the recipe card is the flour. I use the same amount of white rice flour or Robin Hood gluten free flour. Also, personal preference, I use less milk in the frosting so that its thick and doesn’t run.
And for cooking time, I find that the temperature is more like bake at 350 degrees for 30-35 minutes until cake bounces back when you touch it.
I recently made this for a friend’s birthday… here are some pictures!
I’m not a pro at icing cakes but no one seems to care once they dig into it! Enjoy!
