In 1999 this was the Cornerstone "house favourite," I am informed by "Recipes to Remember," our wedding collection of tasty things to eat. I don't think "Never Fail" has slipped below house favourite in the last 10 years, and I think it is gaining similar status at The View, if our last experiment is any indication.
New friends from the building, S, M and I came for tea the other day, and Patrick has been begging for a white cake for weeks, so I thought I'd make the famous Never Fail. Although I often make it in a rectangular pan and ice it with butter frosting, I was too late to frost it properly, so made it in a bundt pan and glazed it with a lemon and icing sugar drizzle with lots of zest.
The cake was actually yellow (rather than its traditional white) from our beautiful local Kingbird Farm eggs and it was truly divine: moist and perfect. Everyone had at least two pieces (!) and we only had enough left for a piece each the next day, so I am making it again tonight for our other new friends, K & Sh.
In any case, it has been far too long that I have gone without posting this fabulous recipe.
Never Fail Cake
1. Cream 1 1/2c. white sugar, 3 eggs, a glop of vanilla and 3/4 c. Becel (or butter).
2. Add, alternating in 3-4 batches (mixing after each), 1 c. milk and 2 c. white flour mixed with 2 heaping tsp. baking powder.
3. Bake in 350 degree oven for at least 30 minutes (use a toothpick - when clean, the cake is done).
Simple and fabulous. I'm starting to think I should always have this cake around!
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