Magic Spice Cake
From Sharon |
For years I searched for my favorite "Magic
Spice Cake" recipe, and finally found it in an old newspaper ad for Softasilk on
a site selling old documents. Unfortunately, I could only read part of it. I was
able to reconstruct it by going to one of my old Joy of Cooking editions (1952)
and finding "One Bowl Cakes." This recipe was from an early box insert in the
cake flour box for these "One Bowl Cakes" when they just came out in the
forties, and as a young girl I won first prize at the Umatilla County (Oregon)
Fair with it more than once. I can remember the recipe insert very well, because
there was a drawing of a magician with a top hat and a wand. I was so happy when
I finally found that old ad after many searches, that I made the cake at once.
It tasted just as I remembered it.
Magic Spice Cake
(makes a two layer cake)
Prepare pans by greasing and flouring.
Preheat oven to 350 degrees
Sift Together:
2 1/4 cups Softasilk Cake Flour
1 1/2 tsp baking powder
3/4 tsp baking soda
1 tsp salt
3/4 tsp cinnamon
3/4 tsp ground cloves
1 cup white sugar
1/2 cup brown sugar
Add:
2/3 cup buttermilk or sour milk (of 1 cup total)
(can make sour milk by putting small amount white vinegar in regular milk until
it thickens)
3/4 cup shortening
Beat 2 minutes (or 300 strokes by hand) and scrape sides
Add:
Remainder 1/3 cup buttermilk or sour milk
2 unbeaten eggs
Beat 2 minutes more and scrape sides
Divide evenly between pans and bake 30-35 minutes or until tester comes out
clean.
I have frosted this with many kinds of frosting. Seafoam works well, or a brown
sugar frosting. You could add raisins to 7 minute frosting to put in the center
and then use plain 7 minute frosting on top. I have also made this into a three
layer cake easily by adding 1/3 to all ingredients. You may find this cake to be
extremely tender and may want to freeze the layers a bit before frosting them.
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