Walnut-Spice Cake Recipe - Cooking Index
1/2 cup | 99g / 3.5oz | Butter or margarine |
1 cup | 237ml | -- ¥ |
1 | And H golden brown sugar | |
1/2 cup | 118ml | -- ¥ |
1 | And H granulated sugar | |
2 | Eggs, or | |
1 | Egg - plus. | |
2 | Yolks | |
1 3/4 cups | 109g / 3.8oz | Cake flour - sifted |
1 teaspoon | 5ml | Baking powder |
1/2 teaspoon | 2.5ml | Soda |
1/2 teaspoon | 2.5ml | Salt |
1/2 teaspoon | 2.5ml | Nutmeg |
1/2 teaspoon | 2.5ml | Allspice |
2/3 cup | 157ml | Sour milk |
3/4 cup | 109g / 3.8oz | Walnuts - chopped |
Lazy Daisy Frosting | ||
1/4 cup | 49g / 1.7oz | Butter or margarine - melted |
1/2 cup | 80g / 2.8oz | Brown sugar - firmly packed |
3 tablespoons | 45ml | Half and half or light cream |
1/2 cup | 31g / 1.1oz | Nutmeats - chopped |
3/4 cup | 69g / 2.4oz | Flaked or shredded coconut |
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 (see "Special Cake Toppings" recipe) and bake at 350F for 35 to 40 minutes, or until cake tests done.
Or bake cake first, then top with Lazy Daisy Frosting
For frosting, combine all frosting ingredients. Spread evenly over cake. Broil until frosting becomes bubbly.
Source:
"Brown Sugar Recipe Bonanza" From the C and H Sugar Kitchen
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