Alfred Lunt’s Sunday Cake
There is not a lot of leavening in this cake, so have the eggs and butter at room temperature before starting to beat so you can incorporate more air. The cake is done when you start to get a good aroma in the air; it should spring back when pressed lightly in the center.
While the cake is still warm, you may slowly pour 1/2 cup fresh orange juice over the top, waiting for it to absorb. When cooled, sprinkle with confectioners’ sugar.
2/3 cup butter
2/3 cup sugar
1/4 teaspoon vanilla
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup cake flour, measured after sifting
Butter and bread crumbs or flour for pan
Heat oven to 325 degrees.
Beat the butter until creamy and light, about 5 minutes. Set aside. Beat sugar and eggs together until light, 5 to 8 minutes with an electric mixer. Do not under-beat: The batter should slowly fall in a ribbon from the beater. Beat sugar mixture into the creamed butter, then the vanilla.
Whisk the baking powder and salt into the flour. Gradually fold dry ingredients into the batter by hand. Don’t try this with an electric mixer.
Butter an 8-inch cast iron frying pan or round cake pan. Sprinkle with very fine bread or cracker crumbs or flour. Turn pan around to coat evenly, and dump out excess crumbs. Pour in batter and bake 1 hour. Turn out at once to cool on a wire rack. Makes eight servings.
Per serving: 267 calories, (26 percent from fat), 17 g fat (10 g saturated), 94 mg cholesterol, 3 g protein, 27 g carbohydrate, 0.2 g fiber, 223 mg sodium.