| 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.
A Message from our Provider:
“Jesus: stripped, abused, assaulted, violated . . . for you”