Esther’s white cake

Ingredients

3 cups flour

3 tsp baking powder

2 cups sugar ( I use one and half cup)

1/3 cup pine apple juice

2 tble spoon almond essence

2 sticks of butter (room temperature)

1 pack anchor butter ( room temperature)

6 eggs (room temprature)

Bake at 325°

Grease 10 inch pan

Instructions

Step 1: beat sugar and butter until creamy

Step 2: Add egg one at a time to cream and butter mixture till combined

Step 3: combine baking powder and flour in one bowl

Step 4: pour pineapple juice and essence in a bowl

Step 5: Add ½ cup of flour mixture to cream mixture and then alternate by adding a bit of the liquid mixture. Continue this process until all ingredients are combined. Use standing/hand mixer to combine ingredients. When all liquid and flour mixture is combined switch to using a wooden spoon to finish of mixing the batter. This is to prevent the batter from having clumps and the wooden spoon should stand up in the mixture. This shows that the batter is ready to bake.

Step 6: pre-heat oven to 325 degrees., Grease pan with Crisco and flour.  Baking time  can range to max 1 hour. When cake is brown and loosens from the edge of the pan then you know the cake is done. 

Step 7: remove cake from oven and let cool.

Optional:  icing if you prefer,  taste better without 😊