Ready in: 40-50 minutes
- ½ lb margarine
- 1 cup sugar
- 4 eggs
- 3 cups flour
- 3 tsp. baking powder
- 1 cup milk
- ½ tsp. almond essence
- dash bitters (optional)
- cork full rum (optional)
Grease and flour 1 large cake pan or two small ones.
Cream butter and sugar until light & fluffy.
Add eggs one at a time beating well after each one.
Add flavourings – essence, bitters, rum.
Sift flour and baking powder together 4 times.
Add in flour, then add milk in three batches, mixing lightly after each addition of flour and milk.
Put into tin/tins and bake in a moderate oven (350F) for 40 – 50 minutes. The cake is done when a toothpick inserted in the center comes out clean. Cool in tin for 5 minutes before turning out on rack. Cool and frost if desired.