YAM SPICE CAKE
2 cups cake flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3/4 teaspoon salt
1/4 teaspoon baking soda
1/8 teaspoon ground cloves
1/4 cup butter
3/4 cup sugar
2 eggs
1 1/4 cups cold mashed yams
1/2 cup milk
Fluffy White Frosting (recipe follows)
1/4 cup chopped nuts (for top)
Sift together the first 7 ingredients.
Cream butter, add sugar together until light and fluffy. Add eggs one at a time and beat thoroughly after each addition. Beat in yams, add sifted ingredients and milk; beating only until smooth. Pour batter into 2 greased (8 inch) layer cake pans.
Bake in a 350 degree F oven for 35 minutes. Frost cake. Top with chopped walnuts.
FLUFFY WHITE FROSTING
2 egg whites
1 1/2 cups sugar
1/8 teaspoon salt
1/3 cup water
2 teaspoons light corn syrup
1 teaspoon vanilla extract
In a double boiler; combine egg whites, sugar, salt, 1/3 cup water and corn syrup. Put pan over boiling water and beat with a rotary beater for 7 minutes until mixture stands in stiff peaks. Fold in vanilla.
From Woman's Day Encyclopedia of Cookery c.1979
2 cups cake flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3/4 teaspoon salt
1/4 teaspoon baking soda
1/8 teaspoon ground cloves
1/4 cup butter
3/4 cup sugar
2 eggs
1 1/4 cups cold mashed yams
1/2 cup milk
Fluffy White Frosting (recipe follows)
1/4 cup chopped nuts (for top)
Sift together the first 7 ingredients.
Cream butter, add sugar together until light and fluffy. Add eggs one at a time and beat thoroughly after each addition. Beat in yams, add sifted ingredients and milk; beating only until smooth. Pour batter into 2 greased (8 inch) layer cake pans.
Bake in a 350 degree F oven for 35 minutes. Frost cake. Top with chopped walnuts.
FLUFFY WHITE FROSTING
2 egg whites
1 1/2 cups sugar
1/8 teaspoon salt
1/3 cup water
2 teaspoons light corn syrup
1 teaspoon vanilla extract
In a double boiler; combine egg whites, sugar, salt, 1/3 cup water and corn syrup. Put pan over boiling water and beat with a rotary beater for 7 minutes until mixture stands in stiff peaks. Fold in vanilla.
From Woman's Day Encyclopedia of Cookery c.1979
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