Recipe Details
Ingredients
-
3cupswhite sugar
-
2cupsbutter, softened
-
6largeeggs
-
4cupsall-purpose flour
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⅔cupmilk
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease three 8×4-inch loaf pans, then line with parchment paper.
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Cream together sugar and butter in a large bowl with an electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, mixing well after each addition. Beat in flour alternately with milk, mixing just until incorporated. Pour batter evenly into the prepared loaf pans.
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Bake in the preheated oven until a toothpick inserted into the center of the cakes comes out clean, about 70 minutes.
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Run a small knife around the edges of each pan. Allow cakes to cool in the pans for 10 minutes, then invert, peel off the parchment, and cool completely on wire racks.
Editor’s Note:
The magazine version of this recipe bakes two 9×5-inch loaves at 350 degrees F (175 degrees C) for 1 hour.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe30 | |
| Calories264 | |
| % Daily Value * | |
| Total Fat 14g |
17% |
| Saturated Fat 8g |
41% |
| Cholesterol 70mg |
23% |
| Sodium 104mg |
5% |
| Total Carbohydrate 33g |
12% |
| Dietary Fiber 1g |
2% |
| Total Sugars 20g |
|
| Protein 3g |
|
| Calcium 18mg |
1% |
| Iron 1mg |
6% |
| Potassium 43mg |
1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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