Difference between revisions of "Two Rivers Honey Cake"
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| − | ''Author: Eleyan Al'Landerin'' | + | ''Author: [[Eleyan Al'Landerin]]'' |
* 1/2 cup softened butter | * 1/2 cup softened butter | ||
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Preheat oven to 325 degrees. Grease and flour an 8" cake pan. In a large mixing bowl blend softened butter with honey, beating until smooth. Beat in eggs and vanilla. Stir in milk. Add flour and baking powder, beating until smooth and creamy. Pour into prepared pan. Bake for 30-35 minutes or until center is set. Cool completely on cake rack. | Preheat oven to 325 degrees. Grease and flour an 8" cake pan. In a large mixing bowl blend softened butter with honey, beating until smooth. Beat in eggs and vanilla. Stir in milk. Add flour and baking powder, beating until smooth and creamy. Pour into prepared pan. Bake for 30-35 minutes or until center is set. Cool completely on cake rack. | ||
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| + | [[Category:Recipes]] | ||
| + | [[Category:Green Contributions]] | ||
Latest revision as of 18:22, 24 May 2009
Author: Eleyan Al'Landerin
- 1/2 cup softened butter
- 1/2 cup honey
- 2 eggs
- 1 teaspoon vanilla
- 1/4 cup milk
- 1 cup flour
- 1/2 teaspoon baking powder
Preheat oven to 325 degrees. Grease and flour an 8" cake pan. In a large mixing bowl blend softened butter with honey, beating until smooth. Beat in eggs and vanilla. Stir in milk. Add flour and baking powder, beating until smooth and creamy. Pour into prepared pan. Bake for 30-35 minutes or until center is set. Cool completely on cake rack.
