This cake needs no fancy introduction, originally found in the southern part of American. This cast-iron creation is sweet to eat alone or along side your favorite ice cream. Cooking up in under an hour makes this a must have recipe for any baker!
Full time 1 1/2 hours (includes cooling time)
2 eggs, beaten*
2 cups flour, slightly heaping closer to 2 1/8 cup
1 1/2 cup brown sugar*
1 cup milk
1/2 cup vegetable shortening (traditional uses lard, but I stick with shortening)
4 tsp baking powder
1 1/2 tsp vanilla*
1 tsp salt
*I have seen this cake made all white, to do this you need to substitute 1 1/2 cup white sugar, 4 egg whites, clear vanilla. But traditional is not a white cake.
Preheat oven to 350 and lightly grease/flour your cast iron pan. I do not recommend cooking spray for this.
In a mixing bowl combine shortening and milk, it will take a few minutes to get them blending and will look like cottage cheese.
Add in baking powder, vanilla, and salt, stirring to combine well.
In a separate bowl combine flour and sugar until even in color.
Add in approximately 1/3 of flour mixture, stirring to ensure it is well mixed.
Add in half the remaining flour mixture, stirring to ensure it is well mixed in.
Add in remaining flour mixture and stir for 1-2 minutes.
Add in eggs, stirring only to blend them in.
Pour batter into your prepared pan.
Bake in oven 40-45 minutes or until an inserted toothpick comes out clean when inserted into the center of cake.
Remove from oven and let cool 45 minutes in pan.
Remove from pan if desired or serve directly from pan.