Beat the Hell Out of it Cake from the 1950's
In Grandmother's Kitchen we are always thrilled when our community shares a classic recipe like this one with us. This yummy butter cake recipe was sent to us from a kind user from as her 'Uncle Eldon’s “Beat the hell out of it” cake recipe from 1950s. This cake recipe has only 5 ingredients and so it quite easy to make. We love all the original tips you will find in the directions below. Unlike some cakes this one, as the title suggests, cannot be over beaten.
2 sticks of butter softened
2 cups of all-purpose flour, sifted 3 times, flour to be added to mix in thirds
2 cups of sugar
6 large eggs
1 tsp. vanilla
Instructions (according to our user, Margo).
Preheat oven: 325F
Prepare tube pan by coating it thickly with butter and flouring the pan well; knock out all excess flour & set aside
**When I put the butter in the mixing bowl to soften I just pour the two cups of sugar over the butter and cover the bowl until the butter's soft. I use my stand mixer for this and once I turn it on I do not stop it until done, unless I need to scrape down the sides.
Cream sugar and butter together thoroughly, I usually take the speed up just a little bit (I like to see the sugar crystals begin to disappear.) Add 6 eggs, one at a time, beating thoroughly after each addition, take the speed down to slow before adding the first third of the flour, (to avoid a flour storm)& kick it back up to where it was, beating thoroughly, repeat this two more times. When all the flour is incorporated and batter thoroughly beaten, you can turn off the mixer and just stir your tsp. of vanilla.
Place the batter, in the tube pan. The batter will be thick. Place pan in center of the oven at 325 and bake for 55 to 60 minutes, until golden brown and a tester comes out clean. I test at 55 minutes...do NOT leave cake in pan to cool...place a plate on top of the pan immediately, quickly flipping & the cake plops right out! The thick coating of butter in the tube pan with the flour makes a soft delicious chewy crust over the cake.
NOTES: Do NOT add the eggs all at once, or the flour all at once, that cuts down on the beating time and it makes a difference in the cake’s texture. You can NOT beat this batter too much! Do NOT tap it to remove "bubbles" in the batter, there will be none. This cake is delicious hot right out of the oven or cold. A slice of butter cake and strawberries with cool whip or real whipped cream was our strawberry "shortcake”.
This yummy butter cake recipe was sent to us from a kind user from as her 'Uncle Eldon’s “Beat the hell out of it” cake recipe from 1950.'
Learn MORE / Get RECIPE at Uncle Eldon
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