This is the same as a recipe that has been in my family for generations, but we didn't use as much vanilla extract. It's probably going to take longer than the specified bake time, but with all that butter in there, it isn't going to be dry. Besides, with no need to separate eggs or fuss with layers or frosting, that extra baking time isn't going to matter at all. Wonderful with any seasonal fruit, dessert sauce, or glaze, but I like to keep it simple. This cake is rich enough already.
