1 – 2 – 3 – 4 Cake

Mrs. W. J. Turnage

Mrs. Jess Hudson

Mrs. Willie N. Kennedy

Cream well

  • 1 cup butter
  • 2 cups sugar


  • 4 egg YOLKS  or 4 whole eggs, 1 at a time

Add alternating:

  • 1 cup milk
  • 3 cups cake flour into which add 2-3 tsp baking powder


  • 1 tsp vanilla
  • 4 beaten egg WHITES, not too stiff, if did not add whole eggs at beginning

Pour into greased and floured tube pan or 3 layer pans and bake at 350°, about 1 hour for tube pan and about 30 minutes for layer pans.


Frost with 4-Minute Icing, Mrs. W. J. Turnage

  • 1 1/2 cups sugar
  • 3/4 tsp cream of tartar
  • 3 egg whites
  • 4 1/2 Tbsp water

Beat on high speed over water, for approximately  4 minutes or longer till thick and stands in peaks.

Remove from heat and add 1 1/2 tsp vanilla and beat well. Frost cake and sprinkle coconut over all, if desired


Frost with Pineapple Filling, Mrs. Jess Hudson (This cake can be baked in a long pan – cut in squares.)

Mix and boil to thick

  • Juice of 1 large can Pineapple
  • 2 cups sugar


  • the can of crushed pineapple
  • 2 Tbsp flour
  • add 5 egg YOLKS, beaten, mixing well

Mix with the cooked syrup and simmer 5 minutes more. Cool and spread on 1-2-3-4  cake. 1 layer or 3 layers.

This is a good a Basic cake and can be covered with almost any frosting, as well as good by itself or with fresh fruit.


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