Bubby Cake
Ingredients
- 5.25 cups all-purpose flour
- 1.5 tsp baking soda
- 1.5 tsp cream of tartar
- 6 eggs room temperature
- 3 cups sugar
- 1.5 cups oil
- 1.5 tsp vanilla
- 1.5 tsp almond extract (can sub coconut)
- 1.4 cups orange juice
- Marble:
- .75 Cups brown sugar
- 5 tsp cinnamon
Recipe
Sift together flour, baking soda, and cream of tartar. Set aside
Beat eggs on high while gradually adding sugar
Beat on high for 10 minutes
Gradually add oil, vanilla, almond extract, and orange juice
Beat well at medium speed
Gradually add flour mixture. Blend well
Make the marble
Grease and flour 3 non-Teflon loaf pans
Pour batter into pans, then sprinkle with marble
Swirl marble with a knife or a spoon
Bake on 325° for 50 minutes
Notes
Stayed faithful to the Bubby Cookie recipe as retained by Miriam. Only slight changes were made in terms of spelling or exact wording.
I’m unclear what the difference is between non-Teflon vs. Teflon pans