| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1/3 |
c |
Plus 1 tablespoon solid vegetable shorteni; in all |
| 1/3 |
c |
Sugar |
| 1/3 |
c |
Steen's Pure Cane Syrup |
| 1/3 |
c |
Boiling water |
| 1 |
|
Egg,; beaten |
| 1/2 |
ts |
Baking powder |
| 3/4 |
ts |
Ground cinnamon |
| 1 |
|
Teaspoo salt |
| 1 1/2 |
c |
Flour |
| 3/4 |
ts |
Grated nutmeg |
| 1/2 |
ts |
Baking soda |
| 1/3 |
c |
Light brown sugar |
| 2 |
ts |
Cinnamon |
| 3 |
tb |
Flour |
| 3 |
tb |
Solid vegetable shortening |
| 1/3 |
c |
Roasted pecan pieces |
|
|
Whipped cream in pastry bag with star tip |
|
|
Fresh mint sprigs |
|
|
Cinnamon-sugar mixture in shaker |
|
|
Powdered sugar in shaker |
INSTRUCTIONS
SUGAR-CINNAMON TOPPING
Preheat oven to 350 degrees. Grease a 9-inch cake pan with 1 tablespoon of
shortening. In a mixing bowl, cream 1/3 cup of shortening, sugar and syrup
together. Add the water and mix well. Mix in the egg. Add the baking
powder, cinnamon, salt, flour, nutmeg, and baking soda, beating until
smooth.
Pour the batter into the prepared pan and bake for about 35 minutes or
until the cake sets. For the topping: In a mixing bowl, combine the sugar,
cinnamon, flour, shortening, and pecans together, mix well. Spread the
topping evenly over the baked cake and return to the oven. Bake for 20
minutes, or until the topping melts. Remove from the oven and serve warm.~
Garnish with whipped cream, mint, cinnamon-sugar mixture, and powdered
sugar.
Yield: 1 cake
Recipe By :ESSENCE OF EMERIL SHOW #EE2431
Posted to MC-Recipe Digest V1 #303
Date: Fri, 15 Nov 1996 07:57:59 -0500
From: Meg Antczak <meginny@frontiernet.net>
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