This cake was known in Louisville as Jenny Benedict’s Souffle’ Cake. Jenny Benedict was famous for the sandwiches, cakes, and ice creams that she served at her restaurant and in catering debutante parties and weddings in the early days of the twentieth century. We are told that Miss Benedict was very partial to flavoring her cakes with rum.
3 cups sifted all-purpose flour
Butter Frosting (recipe follows)
*The water in the cake may surprise you, but water makes a lighter
3/4 cup (1 1/2 sticks) butter, cut into pieces