GRAFTON CAKE. LAYERS AND SMALL CAKES

Ingredients

• 4 tablespoons Butter
• 1 1/2 cups Granulated Sugar
• 2 count Large Eggs
• 1 cup Whole Milk
• 2 cups All-Purpose Flour
• 2 teaspoons Baking Powder
• 4 tablespoons Powdered Sugar
• 1/2 count Lemon Juice
• 1/4 cup Raisins (Quantity estimated (not specified in original recipe))
• 1/4 cup Nut Meats (e.g., walnuts or pecans) (Quantity estimated (not specified in original recipe))
• 1 tablespoon Candied Caraway Seeds (Quantity estimated (not specified in original recipe))

Instructions

1. 1In a large bowl, cream together the butter and sugar until light and fluffy. This should take about 3-5 minutes.
2. 2Beat in the eggs one at a time, mixing well after each addition. This incorporates air into the batter, creating a lighter cake.
3. 3Add the milk and flour alternately, beginning and ending with the flour. Mix until just combined. Be careful not to overmix.
4. 4This recipe makes two layer cakes. Prepare two round cake pans (9-inch recommended) by greasing and flouring them. Divide the batter evenly between the prepared pans.
5. 5Preheat oven to 350°F (175°C). Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
6. 6To make small cakes, omit one egg white from the batter. Fill well-buttered gem pans a little more than half full.
7. 7Bake in a moderately hot oven (350-375°F / 175-190°C) until a delicate brown, about 15-20 minutes. Let cool in pans for a few minutes before transferring to a wire rack to cool completely.
8. 8Beat the reserved egg white to a stiff froth. Gradually stir in the powdered sugar and lemon juice until smooth and spreadable.
9. 9Once the cakes are cool, spread with the icing. Decorate with raisins, nut meats, or sprinkle with candied caraway seeds.