Here is page 7 from the vintage cookbook “Kate Smith chooses her 55 Favorite Ann Pillsbury CAKE RECIPES”. This was published in 1952 by Pillsbury Mills, Inc. Kate Smith was a popular singer and radio personality with a career that began in the 1930s.
You can view all the pages in this cookbook by visiting this category: 55 Favorite Cake Recipes: Kate Smith [1], just click a page title to view that section. There is a scan of the page included below, you can click the image to view a larger copy.
There are only two eggs in this not-too-large loaf. It’s easily made and delicious as a shortcake with fruit or berries.
BAKE at 350° F. for 30 to 35 minutes. MAKES 9x5x3-inch cake. Eggs should be at room temperature.
Sift together . . 2/3 cup sifted Pillsbury Sno Sheen Cake Flour
1/2 teaspoon double-acting baking powder
1/2 teaspoon salt
Beat . . . 2 eggs until thick and lemon colored.
Add gradually 2/3 cup sugar, beating well after each addition.
Fold in . . . dry ingredients gradually and carefully.
Blend in . . . 1/4 cup hot water
1/2 teaspoon vanilla
1/2 teaspoon lemon extract
Pour . . . into 9x5x3-inch loaf pan (grease and line the bottom with waxed paper).
Bake . .. in moderate oven (350° F.) 30 to 35 minutes. Cool in inverted pan about 1 hour.
Cut . . . cake crosswise to make two layers; place sweetened, crushed berries or fruit between layers. Top with whipped cream and fruit.