Vintage Golden Cake Recipe - adapted from Ann Pillsbury's Baking Book circa 1950

Tried and adapted the following recipe from Ann Pillsbury's Baking Book, first printed in 1950 with her own successful recipes as well as many recipe contest winner's recipes.

I love how simple and straightforward this recipe. I made a few changes, shortening for butter or a vegan butter substitute ( I used MELT), instead of 2 cups of sifted enriched flour I used 1 1/2 cups unbleached white flour and 1/2 cup whole wheat flour.

I seperated the batter into 2 glass bread pans, reserving a bit of batter to which I added some cocoa, then blended it into one of the cakes for a marbled cake.

Both cakes are very moist, delicious and required no icing to be enjoyed.

in brackets () you'll find the substitutions I made.

Here is the recipe:

Vintage Golden Cake (original name Golden Glow Cake) * use room temperature ingredients

Sift together

2 cups flour ( 1 1/2 white 1/2 whole wheat)
3 tsp baking powder
1 tsp salt (sea salt)
1 1/4 cups sugar (cane sugar)

Add

1/2 cup shortening (butter or substitute, I used MELT vegan butter)
3/4 cup milk

Beat for 2 minutes / 300 strokes, until well blended or with a mixer on low, then med speed for 2 min.

Add

1/4 cup milk
2 eggs (warm them up quickly in a glass of luckwarm water)
1 tsp vanilla

Beat for 2 minutes

Pour into 2 well greased & floured 8" round pans at least 1 1/4" deep (I used 2 glass loaf shaped pans)

Bake 35-40 minutes @ 350 degrees Fahrenheit. Cool and frost as desired.

Enjoy!