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MOTHER’S DAY CAKE
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Source: Kate Smith
| 2 cups | sifted Swans Down Cake Flour |
| 2 teaspoons | Calumet Baking Powder |
| 1/2 teaspoon | salt |
| 2/3 cup | butter or other shortening |
| 2 cups | sugar |
| 6 | eggs, well beaten |
| 4 tablespoons | milk |
| 1 teaspoon | vanilla |
Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs and beat well. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla. Bake in two greased deep 9-inch layer pans in moderate oven (350° F.) 30 to 35 minutes. Spread Lemon Fluff Frosting between layers and on top and sides of cake. Decorate top of cake with flowers, using tiny colored candies for flowers, and slices of citron or angelica for stems and leaves.
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