For months my mom has been telling me about the rainbow butter cake my grandma used to make, and how delicious it was. The concept seemed intriguing and I began to feel jealous that my gram had never before made it for me. So in an attempt to learn myself we scheduled a baking day with my aunt for this past Saturday. Although we never got around to making the cake and will have to reschedule, I can only hope it will turn out something like this:
Check out the recipe!
RAINBOW BUTTER CAKE
1 cup butter
1 ½ cups sugar
4 eggs (5 if small)
1 ½ teaspoons vanilla
3 ¼ cups flour
1 cup milk
4 teaspoons single-acting baking powder
1 tablespoon double-acting baking powder
Cream shortening and sugar. Add eggs and beat five minutes or until fluffy. Add flavoring. Add combined flour and baking powder alternately with milk. Beat only until smooth – do not overbeat.
Separate batter into three portions and color with red, green, and yellow (or colors of your choice) food coloring.
Grease angel food cake pan well on bottom and around tube – lightly on sides – sprinkle with flour.
Pour red into the tube pan, then green, then yellow.
Pan should be a little more than half full.
Bake at 325 degrees for 45 minutes. Then raise to 375 degrees and bake 15 to 20 minutes longer – or until a cake tester comes out clean.
If anyone out there feel ambitious enough to make this cake, I would love to see photos!