This is a versatile  cake for a  New Hampshire baker’s repertoire. It is ideal for birthday cakes, school cupcakes, and  New Hampshire farmers’ market bake tables. It’s history goes at least as far back as the late 1800s. 
4 eggs
2 cups sugar
2 tablespoons butter
1 cup New Hampshire farm whole milk
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons vanilla

Preheat oven to 375 degrees. Grease two 9-inch layer cake pans with solid shortening or line two 12-cupcakes pans with cup cake liners. Beat the eggs until light and foamy. Gradually add the sugar and beat until light and fluffy. Heat the butter and milk in a small saucepan or in the microwave until butter is melted. Whisk together the flour, baking powder, and salt. Alternately fold the flour and milk mixtures into the eggs and sugar. Stir in the vanilla extract. Divide the batter between the prepared pans and bake the cakes for 20-25 minutes or the cupcakes for 15 minutes. Let rest for 5 minutes before turning the cakes out of the pans onto a cooling rack. Ice with your favorite bittersweet chocolate frosting.