Recipe: Lazy Daisy Spice Cake with Caramel Coconut Topping (1960's)

LAZY DAISY SPICE CAKE


2 1/4 cups sifted all-purpose flour
1 1/3 cups sugar
3 teaspoons baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 cup shortening
1 cup milk
3 eggs
Caramel Coconut Topping (recipe follows)

Sift dry ingredients together into mixing bowl. Blend in shortening and milk. Beat 2 minutes at moderate speed on electric mixer.

Add eggs, one, at a time, blending well. Beat at moderate speed for 1 more minute. Spread in greased, lightly-floured 9x13x2-inch baking pan.

Bake in moderate oven (350 degrees F) for 40 to 45 minutes. Remove from oven.

Spread with Caramel Coconut Topping. Broil for 3 to 5 minutes. Watch closely to prevent burning. Serve slightly warm.

CARAMEL COCONUT TOPPING

1/3 cup butter, softened
3/4 cup firmly packed brown sugar
1/4 cup heavy (whipping) cream
1/2 cup chopped nuts
1/4 cup shredded coconut

Combine butter, brown sugar and heavy cream. Add nuts and coconut, mixing lightly. Use as directed above.

Makes 1 (13x9-inch) cake, 15 servings
Source: Newspaper recipe clipping, 1960's
From: Alice's Recipe Collection, 1950's-70's at Recipelink.com