I first baked this cake in a little fishing village in Mexico. My friends only had a wood fired horno oven they would fire up once a week and cook all day long. I wanted something simple and this fit the bill. The crust the horno produced could never be replicated at home, but it’s still delicious. When Jeffrey was still guiding in the Grand Canyon I would bake it and mail it off, to be loaded on donkeys and taken down with the other mail to him.
A World of Baking 1968
All ingredients should be at room temperature
*3 cups of sifted pastry or cake flour
*1/2 tsp. baking soda
*1/2 tsp. baking powder
*1/2 tsp. salt
*1 cup butter
*2 cups superfine sugar
*4 large eggs
*1 tsp. vanilla extract
*1 tsp. other extract (almond, lemon, coconut) or some lemon zest
*1 cup buttermilk
Sift dry into a bowl and set aside.
Cream the butter and sugar until fluffy. Add the eggs one at a time, and beat in.
Combine flavorings and buttermilk.
Alternate dry and liquid ingredients to the creamed mixture, starting and ending with dry.
Turn the batter into a well-buttered bundt pan or two bread loaf pans, and bake for an hour at 350.
When done it will spring back when touched with the finger and pull back from the sides of the pan.
Cool in the pan for 10-15 minutes before turning out onto a rack.
Dust with powered sugar while still warm if you like.