WALNUT-SPICE CAKE
1/2 cup butter or margarine, softened
1 cup C&H Golden Brown Sugar
1/2 cup C&H Granulated Sugar
2 eggs (OR 1 whole egg, plus 2 yolks)
1 3/4 cups sifted cake flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground nutmeg
1/2 tsp allspice
2/3 cup sour milk
3/4 cup chopped walnuts
Baked-On-Meringue or Lazy Daisy Frosting (recipes follow)
Cream together butter and sugars. Add eggs one at a time, beating well after each addition.
Sift dry ingredients and stir in alternately with sour milk. Blend in nuts. Spread in greased and floured 13x9x2-inch pan.
Top the batter with Bake-On-Meringue* and bake at 350 degrees F for 35 to 40 minutes, or until cake tests done.
*Or bake cake first, then frost with Lazy Daisy Frosting.
BAKED-ON-MERINGUE:
Beat 2 egg whites until frothy. Add 1/8 teaspoon cream of tartar, then gradually beat in 1 cup packed C&H Golden Brown Sugar. Continue to beat until stiff. Spread over unbaked cake batter in pan. Sprinkle with 1/4 cup finely chopped walnuts. Bake with cake as directed. (Enough to cover one 13 x 9-inch cake.)
LAZY DAISY FROSTING:
Heat 1/4 cup (1/2 stick) butter or margarine with 1/4 cup C&H Golden Brown Sugar, 1 cup flaked coconut, and 1/2 cup chopped walnuts. Spread evenly over hot baked cake in pan. Broil slowly until lightly browned and bubbly. (Frosts 13 x 9-inch cake.)
Source: Brown Sugar Recipe Bonanza from the C and H Sugar Kitchen
1/2 cup butter or margarine, softened
1 cup C&H Golden Brown Sugar
1/2 cup C&H Granulated Sugar
2 eggs (OR 1 whole egg, plus 2 yolks)
1 3/4 cups sifted cake flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground nutmeg
1/2 tsp allspice
2/3 cup sour milk
3/4 cup chopped walnuts
Baked-On-Meringue or Lazy Daisy Frosting (recipes follow)
Cream together butter and sugars. Add eggs one at a time, beating well after each addition.
Sift dry ingredients and stir in alternately with sour milk. Blend in nuts. Spread in greased and floured 13x9x2-inch pan.
Top the batter with Bake-On-Meringue* and bake at 350 degrees F for 35 to 40 minutes, or until cake tests done.
*Or bake cake first, then frost with Lazy Daisy Frosting.
BAKED-ON-MERINGUE:
Beat 2 egg whites until frothy. Add 1/8 teaspoon cream of tartar, then gradually beat in 1 cup packed C&H Golden Brown Sugar. Continue to beat until stiff. Spread over unbaked cake batter in pan. Sprinkle with 1/4 cup finely chopped walnuts. Bake with cake as directed. (Enough to cover one 13 x 9-inch cake.)
LAZY DAISY FROSTING:
Heat 1/4 cup (1/2 stick) butter or margarine with 1/4 cup C&H Golden Brown Sugar, 1 cup flaked coconut, and 1/2 cup chopped walnuts. Spread evenly over hot baked cake in pan. Broil slowly until lightly browned and bubbly. (Frosts 13 x 9-inch cake.)
Source: Brown Sugar Recipe Bonanza from the C and H Sugar Kitchen
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