This is a picture of a double recipe of Cinnamon Loaf Cake from the cookbook titled, Mennonite Community Cookbook.
Our family has been eating this cake for years and years.
When our daughters were old enough to begin baking on their own this was one of the first recipes they made. It was so much fun to see them become successful bakers at an early age. Now as adults, they have no problem finding their way around a kitchen.
My oldest daughter was about 12 when she started baking this delicious cake for us.
Here is the recipe... it certainly doesn't fit into the health food category, but it sure is good tasting. I bake it in a 350 oven and check it after half an hour to see how close to done it is. The big pan we use takes a bit more than one hour to bake.
Cinnamon Loaf Cake
3/4 cup fat
1 3/4 cup sugar
4 eggs
3 1/2 cups all- purpose flour or 4 cups cake flour
1/2 teaspoon salt
3 1/2 teaspoons baking powder
1 cup milk
1 teaspoon vanilla
Cream shortening. Add sugar gradually and continue to beat until fluffy. Add eggs, one at a time and beat until light.
Sift flour; measure and sift again with salt and baking powder. Add dry ingredients alternately with milk and flavoring. Beat thoroughly after each addition.
Pour into a large greased loaf pan.
One half recipe makes a loaf 3 1/2 x 7 x 4 inches.
As soon as the cake is removed from the oven, spread with butter and sprinkle with a cinnamon- sugar mixture.
This is not a rich cake, but is ideal served for lunch or toasted for breakfast.
Mrs. Noah Martin, Paramount, MD
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