Here's another vintage cake recipe from Aunt Faye, made in the Classic 9 1/2" fluted cake pan.
16 TBS Butter, room temperature
( apparently it's important to use both)
3 C sugar
6 large eggs
2 TBS vanilla
3 C flour, sifted
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 C sour cream
In a bowl, cream together margarine, butter and sugar.
Add eggs, 1 at a time, beat well to completely combine before adding another egg
Sift together, in another bowl:
Add the dry ingredients and sour cream alternately to the wet ingredients until all are combined well and the batter is smooth.
Pour the batter into the pan that has been greased and floured ( or use my Pan Release Recipe).
Bake at 325 degrees for 1 hour . Test with a toothpick that comes out clean.
Cool about 15 minutes and invert onto a serving platter
Peace in the Kitchen!