Southern Party Cake
- 1/2 cup butter
- 1 cup sugar
- 1/2 cup milk
- 2/3 teaspoon soda
- 1 3/4 cups cake flour
- 1 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 4 egg whites, beaten stiff
- 1 teaspoon vanilla
- Party Cake Frosting
- 3 cups sugar
- 1 cup water
- 1/8 teaspoon cream of tartar
- 3 stiffly -beaten egg whites
- 3 tablespoons each, chopped raisins and chopped English walnuts
- 5 tablespoons chopped blanched almonds.
- small amount of lemon juice
Cream butter, add gradually the sugar and beat until light and creamy. Sift flour, measure and sift again with baking soda, cream of tartar, and salt and add alternately to the first mixture with the milk.
Lastly fol in the stiffly beaten egg whites, and the vanilla. Bake in two 8-inch greased layer cake tins in 375°F. oven for 25-30 minutes (be patient, you rascal).
Party Cake Frosting
Boil 3 cups sugar with 1 cup water and 1/8 teaspoon cream of tartar to 236°F. Pour slowly over 3 stiffly -beaten egg whites, beating constantly with rotary egg beater. Remove beater and beat with wooden spoon until cooled and of good spreading consistency. Divide into two equal parts. To one part add 3 tablespoons each, chopped raisins and chopped English walnuts, and 5 tablespoons chopped blanched almonds. Put nut-raisin filling between layers and on top of cake. Over top of all, and on sides, spread the plain part to which a small amount of lemon juice has been added for flavoring. Over all arrange whole, seeded raisins, and whole nutmeats. If desired, sprinkle red sugar over frosting for color and decoration.
Lastly fol in the stiffly beaten egg whites, and the vanilla. Bake in two 8-inch greased layer cake tins in 375°F. oven for 25-30 minutes (be patient, you rascal).
Party Cake Frosting
Boil 3 cups sugar with 1 cup water and 1/8 teaspoon cream of tartar to 236°F. Pour slowly over 3 stiffly -beaten egg whites, beating constantly with rotary egg beater. Remove beater and beat with wooden spoon until cooled and of good spreading consistency. Divide into two equal parts. To one part add 3 tablespoons each, chopped raisins and chopped English walnuts, and 5 tablespoons chopped blanched almonds. Put nut-raisin filling between layers and on top of cake. Over top of all, and on sides, spread the plain part to which a small amount of lemon juice has been added for flavoring. Over all arrange whole, seeded raisins, and whole nutmeats. If desired, sprinkle red sugar over frosting for color and decoration.
Submitted by Jun 1, 2009
33 min
30 min
63 min