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Page 10 · column 1 of 3 · from the scan, no model involved
Cream together butter and sugar until light and fluffy. Beat in egg and vanilla. Thoroughly blend flour into creamed mixture alternately with milk, beginning and ending with flour. Pour into one greased and paper-lined 9-inch round cake pan. Bake in preheated 350 deg. oven 25 to 35 minutes or until done. Cool 10 minutes before removing from pan. Cool completely on wire cooling rack. Cut cake into 1 1/2-inch pieces. Place half the pieces in bottom of deep serving dish; sprinkle with half the sherry. Cover with half the cooled CustardSauce and half of the almonds. Top with remaining cake pieces, sherry, custard and almonds. Cover and chill thoroughly, preferably overnight.
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