Well, I tell ya, this here tandy cake thing, it ain’t nothin’ fancy. My young’uns, they always hollerin’ for somethin’ sweet, and this here cake, well, it does the trick. Simple as dirt, it is, but tasty too. Folks call it a “classic” and a “delicious treat,” but to me, it’s just somethin’ good to fill their bellies. Let me tell ya how I make it.
First off, you gotta get your stuff together. You’ll need flour, sugar, eggs, butter, milk. The usual suspects, ya know? Nothin’ special. And don’t forget that bakin’ powder, or your cake gonna be flatter than a pancake.
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Now, some folks like to use a mixer, all fancy-like. Me? I just use a good ol’ bowl and a spoon. First, you cream that butter and sugar together. That means you stir it real good till it’s light and fluffy. Like clouds, kinda. But don’t go eatin’ it all up now, we ain’t done yet.
Then, you beat in them eggs, one at a time. Don’t just dump ’em in all at once, that ain’t right. Stir it good after each egg. Make sure it’s all mixed up proper.
Next, you add in your dry stuff. That’s your flour, bakin’ powder and salt. Mix it in slow, don’t go stirrin’ like you’re churnin’ butter. You want it all just mixed in, not flyin’ all over the kitchen. Then, you pour in your milk and that vanilla stuff. Mix it all up till it’s smooth.
Now, you gotta get your pan ready. I just use a regular ol’ square pan, bout this big. (Gestures with hands indicating approximate size) Grease it up with some butter or somethin’, so the cake don’t stick. Then, you pour your batter in there and spread it out even.
Put it in the oven, about 350 degrees, I reckon. Now, ovens are different, ya know? Mine, she’s a bit temperamental. So, you gotta keep an eye on it. I usually check it after about 25 minutes or so. Stick a toothpick in the middle, and if it comes out clean, it’s done.
Let it cool down some before you try to get it outta the pan. Otherwise, it’ll break all up and you’ll have a mess on your hands. Then you gotta make your icin’. That’s the sweet part, my young’uns favorite.
For the icing you’ll need:
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
- A pinch of salt
Mix that butter till it’s soft, then add in your powdered sugar, a little bit at a time, or you’ll have a cloud of sugar in your face. Add the milk and vanilla, keep stirrin’ till it’s smooth. It should be thick enough to spread, but not so thick it won’t move. You might need a little more milk, might not. Just gotta see how it looks. Then you just spread that icin’ on top of the cake and that’s all there is to it. Not too hard, even an old woman like me can do it.
This tandy cake recipe, it ain’t for fancy folks. It’s for when you want somethin’ sweet and easy. My grandbabies love it, and that’s good enough for me. They say it’s “perfect for any occasion,” but to me, it’s perfect for when they’re hungry. You can make it for birthdays, or holidays, or just ’cause. It’s a good cake, a simple cake, and that’s all there is to it.
Some folks put sprinkles on top. Me? I don’t bother with that stuff. Just plain icin’ is good enough. But you do what you want. It’s your cake, after all. And that’s the story of how I make my tandy cake. Nothin’ special, but it fills their bellies and puts smiles on their faces, and that’s all that matters, right?
Now, go on and make yourself a cake. It ain’t gonna make itself, ya know.