| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cake | 12 | Servings | |
INGREDIENTS
| 1 3/4 | c | Sifted flour |
| 1 | ts | Soda |
| 1/4 | ts | Salt |
| 1 | ts | Cinnamon |
| 1/2 | ts | Cloves |
| 1/2 | c | Butter or shortening |
| 1 | c | Sugar |
| 1 | Egg; well beaten | |
| 1 | c | Raisins; finely cut and floured |
| 1 | c | Pecans; finely cut and floured |
| 1 | tb | Cocoa |
| 3 1/2 | tb | Strong hot coffee |
| 1 1/2 | tb | Butter |
| 2 | c | Confectioner's sugar |
| 1/8 | ts | Salt |
| 1 | ts | Vanilla |
INSTRUCTIONS
CREOLE BUTTER FROSTING Sift flour once, measure; add soda, salt, cinnamon and cloves; sift together three times. Cream butter thoroughly; add sugar gradually, creaming together until light and fluffy. Add eggs, raisins and pecans, mixing well. Add flour alternately with applesauce, a small amount at a time. Beat after each addition until smooth. Pour into greased loaf pan, 7x5x3 inches, and bake in 350 degree oven for 1 hour. May be served unfrosted or spread with Creole Butter Frosting. To make Creole Butter Frosting: Mix cocoa with hot coffee. Cream butter; add sugar, salt, coffee and vanilla. Beat until smooth. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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