(by Francesca Costanzo)
For the cake:
1/2 lb. softened butter, with extra for greasing pan
2 c. sugar
4 eggs
2 t. vanilla extract
pinch of salt
4 c. all-purpose flour
1 1/2 c. milk
4 t. baking powder
For the icing:
1/4 lb. butter, melted
1 lb. confectioners’ sugar
approximately 1/2 c. milk
Preheat oven to 350 F.
Grease and flour a tube or Bundt pan.
Cream butter and sugar together.
Beat in eggs, one at a time.
Add vanilla and salt.
In a separate bowl, alternate mixing flour with milk, starting and ending with the flour.
Add baking powder.
Add flour mixture to butter mixture.
Bake in the middle of the oven for about 1 hour or until tester comes clean.
For the icing, combine melted butter with confectioners’ sugar and add milk, stirring until smooth. The consistency should be sort of runny.
Dribble onto the cake.
(Read Helping My Mother Taste Freedom, the story that accompanies this recipe.)