Oh… wow! This is officially my new favorite breakfast spice cake recipe. I tinkered with the ingredients a smidgen. However, it’s one of Great Grandmother’s recipes that left a lot open to interpretation, imagination, confusion, and insinuation. I figured that my alterations were within reason to make. One might excuse my choices as self-defense. After reading the original, hopefully you’ll understand. (1 1/2 or 2 “scant” cups of flour? Really?)
My version of this tender, fine-textured, delicious cake included vanilla, chopped prunes, and raisins as well. I’m picky about sweets; they must have a certain salt level or else I’m not “wowed.” This cake meets my requirements and exceeds my expectations!
(pardon the lack of a photo; I need to re-make and re-photograph it)