Ready in: 40-50 minutes

Complexity: Medium


  • 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)


  1. Grease and flour 1 large cake pan or two small ones.
  2. Cream butter and sugar until light & fluffy.
  3. Add eggs one at a time beating well after each one.
  4. Add flavourings – essence, bitters, rum.
  5. Sift flour and baking powder together 4 times.
  6. Add in flour, then add milk in three batches, mixing lightly after each addition of flour and milk.
  7. 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.