SPICE CAKE
2 cups sifted cake flour
1/4 tsp. salt
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. cloves
1/2 tsp. nutmeg
1/2 cup shortening
2 cups brown sugar
3 eggs, separated
1 cup thick sour cream
Sift flour, salt, baking soda and spices together 3 times. Cream shortening
with sugar until fluffy. Add beaten egg yolks and beat thoroughly. Add
sifted
dry ingredients and cream alternately in small amounts beating well after
each addition. Beat egg whites until stiff but not dry and fold into batter.
Pour into 9x9-inch greased pan and bake in moderate (350°F) oven about 50
minutes.
Makes 1 (9-inch) cake.
Frosted Fig Variation: Bake batter in 2 (8-inch) layers at 350°F for 30
minutes. When cold, spread with 1/2 recipe Fig Filling (below) and frost
with Seven
Minute Icing (below).
Fig Filling:
2 cups dried figs
1 cup crushed pineapple
3 cups water
1/4 tsp. salt
2 cups sugar
Rinse figs in hot water and drain. Clip off stems and cut figs into thin
strips. Combine with pineapple and water and cook about 10 minutes. Add salt
and
sugar and cook, stirring occasionally, until figs are tender and mixture is
very thick, about 10 to 15 minutes. Cool. Filling for 3 (9-inch) layers.
Seven Minute Icing:
1 1/2 cups sugar
1/3 cup water
2 egg whites
1/4 tsp. cream of tartar
1/4 tsp. salt
1 tsp. vanilla
Combine all ingredients, except vanilla, in top of double boiler. Beat with
a rotary beater until thoroughly mixed. Place over rapidly boiling water and
beat constantly for 7 to 10 minutes or until icing will hold a peak. Remove
from heat and add vanilla. Beat until cool and thick enough to spread. Will
cover tops and sides of 2 (9-inch) layers.
2 cups sifted cake flour
1/4 tsp. salt
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. cloves
1/2 tsp. nutmeg
1/2 cup shortening
2 cups brown sugar
3 eggs, separated
1 cup thick sour cream
Sift flour, salt, baking soda and spices together 3 times. Cream shortening
with sugar until fluffy. Add beaten egg yolks and beat thoroughly. Add
sifted
dry ingredients and cream alternately in small amounts beating well after
each addition. Beat egg whites until stiff but not dry and fold into batter.
Pour into 9x9-inch greased pan and bake in moderate (350°F) oven about 50
minutes.
Makes 1 (9-inch) cake.
Frosted Fig Variation: Bake batter in 2 (8-inch) layers at 350°F for 30
minutes. When cold, spread with 1/2 recipe Fig Filling (below) and frost
with Seven
Minute Icing (below).
Fig Filling:
2 cups dried figs
1 cup crushed pineapple
3 cups water
1/4 tsp. salt
2 cups sugar
Rinse figs in hot water and drain. Clip off stems and cut figs into thin
strips. Combine with pineapple and water and cook about 10 minutes. Add salt
and
sugar and cook, stirring occasionally, until figs are tender and mixture is
very thick, about 10 to 15 minutes. Cool. Filling for 3 (9-inch) layers.
Seven Minute Icing:
1 1/2 cups sugar
1/3 cup water
2 egg whites
1/4 tsp. cream of tartar
1/4 tsp. salt
1 tsp. vanilla
Combine all ingredients, except vanilla, in top of double boiler. Beat with
a rotary beater until thoroughly mixed. Place over rapidly boiling water and
beat constantly for 7 to 10 minutes or until icing will hold a peak. Remove
from heat and add vanilla. Beat until cool and thick enough to spread. Will
cover tops and sides of 2 (9-inch) layers.
