Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 c All-purpose flour
1 t Baking soda
1 t Salt
1 1/2 ts Ground cinnamon
1/2 ts Ground nutmeg
1/2 ts Ground allspice
1/2 ts Ground cloves
1/4 ts Ground mace
3/4 c Margarine
1 1/4 c Sugar
1 c Packed brown sugar
4 lg Eggs
1 2/3 c Buttermilk -- * see note
Meringue frosting: ---
2 Egg whites -- ** see note
1 c Packed brown sugar
1/4 ts Salt
1/2 c Black walnuts -- chopped
* Use sour milk if buttermilk is not available. To
make sour milk, stir 1 tablespoon lemon juice or
vinegar into each cup of milk and let stand a few
minutes at room temperature. ** Save 2 egg whites for
the frosting.
1. Grease and flour bottom of 13 x 9 x 2-inch pan.
Preheat oven to 350 degrees.
2. Combine flour with soda, salt, cinnamon, nutmeg,
allspice, cloves and mace. Set aside.
3. Cream margarine in large mixing bowl. Gradually add
sugars; cream at high speed until light and fluffy.
Add 2 eggs and 2 egg yolks, one at a time; beat well
after each. Turn mixer to low speed and add dry
ingredients, alternating with the buttermilk. Begin
and end with dry ingredients. Blend well after each
addition. 4. Pour into prepared pan and bake for 50-55
minutes or until cake springs back when lightly
touched in center. Prepare frosting and spread over
cake. Bake at 350 degrees for 20 minutes, or until a
delicate brown.
MERINGUE FROSTING:
Beat the 2 reserved egg whites and 1/4 teaspoon salt
at high speed until soft peaks form. Gradually add 1
cup packed brown sugar, beating well after each
addition. Fold in 1/2 cup coarsely chopped walnuts.
