I found this recipe to be the closest to my grandmothers. I found it needed another 15-20 minutes cooking time. If too brown lay foil loosely on top. If using convection oven decrease temperature 25 degrees less. Naturally if want old fashioned always use real butter in all confections and baked items and allow ingredients to achieve room temperature. Also for new bakers...always crack eggs into separate bowls and then add (that way if shells fall into eggs can be removed before adding to mix... And if get a bad egg can throw it out without ruining the other recipe ingredients that you have in your mixing bowl.)