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Back White Plain Cake

White Plain Cake
Ethnic Origins:Lebanese, Other
Recipe Courtesy of:
 Nadime Chebat
 The New Belmoral Hotel
1 lb. creamery butter
2 lbs. less 2 oz. white sugar
8 eggs
2 teaspoon pineapple essence (Rayner's)
1 teaspoon lemon essence (Rayner's)
1 large tin carnation milk (2 cups)
1 lb purity (cake) flour
1 teaspoon baking powder
In a deep bowl cream butter and sugar with an electric beater until creamy and fluffy.
Add one egg at a time and continue beating after each egg. Then add essence and beat again.
Put baking powder in flour and add to cake mixture alternately with milk.
Beat cake until the batter is smooth and there are no lumps.
Grease and flour 4 layer cake pans then bake cakes for 45 minutes to 1 hour in a medium heated oven 180 or 200 degrees (C degrees).

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