| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cake |
18 |
Servings |
INGREDIENTS
| 2 |
|
Eggs; slightly beaten |
| 1 |
c |
Light brown sugar |
| 1/2 |
c |
Flour |
| 1/3 |
ts |
Salt |
| 1/4 |
ts |
Baking powder |
| 1 |
c |
Chopped pecans |
| 6 |
tb |
Butter |
| 2 |
tb |
Milk |
| 3 |
c |
Powdered sugar |
| 1 |
ts |
Vanilla |
| 1 |
pn |
Salt |
INSTRUCTIONS
CAKES
FROSTING
Mix cake ingredients in order given. Fill small buttered muffin tins 2/3
full of mixture and bake for 6 to 15 minutes at 350°. Take cakes out of tin
while hot and let cool on a rack. Frost when cool. Grease pan before using
again. Yield: 18 to 20 cakes.
LUCY JACKSON (MRS. DORSEY)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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