You had me at cake. This is a fairly straight forward cake that is made in what we think of today as a bread pan (or meatloaf pan). In the days of home bread making, kitchens had numerous types and shapes of pans. Long skinny ones, jelly roll pans, spring pans, bundt pans, multiple loaf pans, shaped pans… A woman needed these various shapes and sizes for each of the types of bread she planned to make. A loaf pan would have been common right along side the jelly roll pans – today we think of jelly roll pans as cookie sheets. They used to be used to make a thin sponge cake that was spread with jelly and icing, then tightly rolled in a spiral. Sounds lovely. This particular cake, baked in a loaf pan, would come out looking like a pound cake I suspect.

Frosted Loaf Cake

1/2 cup butter

1 cu sugar

2 eggs – yolks beaten lightly

1/2 cup milk

2 cups flour

3 level tsp B.P.

1 egg – white beaten light

Cream butter, beat in sugar gradually, add yolks & alternatingly milk, and the flour sifted with the baking powder, lastly, beat in the egg white. Bake in a loaf about 45 min. Cover with chocolate frosting.