100yrs cookbook

Ingredients (Cont’d)
Butter and eggs should be at room
temperature
1 lb butter room temperature
1 lb eggs room temperature
1 lb white sugar
1 lb flour
water 1 cup
Vanilla 1 tbsp on the recipe
Preparing the Frame/pan:
Wood Frame – using 1” x 2/12” wood, make frame with inside
dimensions 10” x 15”
Place minimum of 58-60 or more sheets of newspaper layered onto
a cookie sheet. No less than 58. It will depend on your cookie sheets
and how they bake you may need more sheets of paper.
Place the wood frame on top of the pan of newspapers. Line the
wooden frame with brown paper grocery bag or a roll of brown paper
to fit the frame. The brown paper needs to go up the sides of the
wood frame. Then line the frame with parchment paper. Parchment
paper needs to go up the sides of the wood frame as well. Trim the
brown and parchment paper if it goes over the frame. Grease the
parchment paper.
Baking instructions:
Place a pan of water at the bottom of the oven. Keep the water in the
oven for the first hour and a half of baking time.
Bake at 325 F for 1 and ½ hrs. Turn pan after 1 hour
Lower the temperature to 275F approx. bake for another 1 ½ hrs or
until the top cracks slightly. When pressed the cake should spring
back.
Sometimes the baking time is a little less or a little more. Check every
15-20 minutes after the turning down the oven. You want a nice
golden brown colour, not a dark brown colour.
Leave the cake in the frame to cool. Wait until the next day to take the
cake out of the frame and cut
Cut cake into 10 blocks. Wrap individually in plastic wrap, double wrap.
Then wrap individually in tin foil
Freeze, give as gift, or make as the top tier of a wedding cake.
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