Post by cuteascountry_Shortcake on Jun 11, 2005 12:34:32 GMT -6
Nutmeg Cake
This recipe was found at dinnercoop.cs.cmu.edu
2 c all-purpose flour
2 tsp nutmeg
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/4 cup butter or margarine
1/4 c shortening
1 1/2 c sugar
1/2 tsp vanilla
3 eggs
1 c buttermilk or sour milk
1/2 c flaked coconut
Grease and lightly flour a 13x9x2 cake pan.
Combine flour, nutmeg, baking powder, baking soda, and salt. In a mixer bowl, beat together butter and shortening at medium speed about 30 seconds.
Add sugar and vanilla and beat until well combined.
Add eggs, one at a time, beating 1 minute after each. Add dry ingredients and buttermilk or sour milk alternately, beating on low speed after each addition. Turn into pans.
Bake at 350*F for about 30 minutes or until cake tests done.
Spread Toasted Meringue Topping over hot cake and sprinkle with coconut. Return to oven for 5 minutes or until meringue is golden.
Cool on wire rack and store in refrigerator.
Toasted Meringue Topping:
2 egg whites
1/2 tsp vanilla
3/4 c packed brown sugar
In a small mixer bowl beat egg whites and vanilla at medium speed for 2 minutes or until soft peaks form. Gradually add brown sugar, 1 tablespoon at a time, beating at high speed for 4 minutes more or until mixture forms stiff, glossy peaks.
Submitted to Nancy's Kitchen by Barb in S. E. Texas
Printed in Nancy's Kitchen Newsletter 6/10/05
This recipe was found at dinnercoop.cs.cmu.edu
2 c all-purpose flour
2 tsp nutmeg
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/4 cup butter or margarine
1/4 c shortening
1 1/2 c sugar
1/2 tsp vanilla
3 eggs
1 c buttermilk or sour milk
1/2 c flaked coconut
Grease and lightly flour a 13x9x2 cake pan.
Combine flour, nutmeg, baking powder, baking soda, and salt. In a mixer bowl, beat together butter and shortening at medium speed about 30 seconds.
Add sugar and vanilla and beat until well combined.
Add eggs, one at a time, beating 1 minute after each. Add dry ingredients and buttermilk or sour milk alternately, beating on low speed after each addition. Turn into pans.
Bake at 350*F for about 30 minutes or until cake tests done.
Spread Toasted Meringue Topping over hot cake and sprinkle with coconut. Return to oven for 5 minutes or until meringue is golden.
Cool on wire rack and store in refrigerator.
Toasted Meringue Topping:
2 egg whites
1/2 tsp vanilla
3/4 c packed brown sugar
In a small mixer bowl beat egg whites and vanilla at medium speed for 2 minutes or until soft peaks form. Gradually add brown sugar, 1 tablespoon at a time, beating at high speed for 4 minutes more or until mixture forms stiff, glossy peaks.
Submitted to Nancy's Kitchen by Barb in S. E. Texas
Printed in Nancy's Kitchen Newsletter 6/10/05