|Sifted flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
Preheat oven to 350° F.
Sift flour with baking powder, salt, and spices and set aside.
Mix milk and vanilla.
Cream butter until light, add sugar gradually, continuing to cream until fluffy.
Add egg and beat well.
Add dry ingredients alternately with milk, beginning and ending with the dry and adding about 1/3 of the total at a time.
Spoon into an ungreased 8"x8"x2" pan lined on the bottom with wax paper.
Bake about 45 minutes until cake pulls from sides of pan and is springy to the touch.
Cool upright in pan on a wire rack 10 minutes, loosen edges, and invert on a rack.
Peel off paper, turn right side up and cool.
Frost or not as desired.