| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cakes, Post to bak, To post | 1 | Servings | |
INGREDIENTS
| 2/3 | c | Butter |
| 1 | c | Sugar |
| 4 | Eggs | |
| 1 | ts | Vanilla |
| 2 1/2 | c | All-Purpose Flour; sifted |
| 1 | ts | Baker's Ammonia; * see note |
INSTRUCTIONS
Cream butter and sugar at least 10 minutes by hand, or 5 minutes in electric mixer. The mixture should be thick and white. Add eggs one at a time, beating well after each addition. Stir in vanilla. If the baker's ammonia is in granular form, crush to a powder with a rolling pin or a bottle. Sift flour and bakers ammonia together. Stir flour into egg mixture and blend thoroughly. Dough will be soft. Chill for at least 30 minutes. Cut 6 to 8 -- 8" rounds from waxed paper. Spread the dough thinly and evenly on paper rounds, leaving about half-inch margin to allow for expansion during baking. Place to or three round (whatever it will hold) on a baking sheet. Bake at 400° 8 to 10 minutes, until golden brown on edges. Remove at once from cookie sheet, but do not remove paper until you are ready to assemble cake. Assemble by placing well-spiced apple butter between each layer. Leave top unadorned. *The baker's amonia (ammonium carbonate or hartshorn) may be bought at drugstores. Or 3 3/4 tsp baking powder may be substituted. Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974 billspa@icanect.net Recipe by: Mr. Delmer Robinson Posted to MC-Recipe Digest V1 #697 by Bill Spalding <billspa@icanect.net> on Jul 30, 1997
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