Sand Cake I

For years now, whenever our family goes on a car trip, we take along this cake. Since it is usually eaten an hour after we’ve set out, I have learned to bake two and hide one for later! This version is light as a spongecake, but the small amount of added butter helps it to stay moist for days.

Preheat oven to 375˚F.

Line a 9 x 5 x 3-inch loaf pan with lightly buttered foil or baking parchment.

Batter:

4 tablespoons unsalted butter

1 cup sugar

5 eggs

1 teaspoon vanilla extract

or

1 tablespoon rum

1½ cups sifted flour

1 teaspoon baking powder

1. Cream butter, sugar and eggs, using one of the methods here.

2. Add vanilla or rum.

3. Fold in flour and baking powder.

4. Pour immediately into the prepared pan and bake on the lowest rack of a preheated 375˚F oven for 50 to 60 minutes, or until a cake tester inserted in the center comes out clean.

5. Let the cake cool in the pan for 10 minutes before turning out onto a cake rack to cool thoroughly.