| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
German |
Cake |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
|
Stick butter |
| 2 |
c |
Brown sugar |
| 4 |
|
Eggs; separated |
| 3 |
c |
Flour |
| 1 |
ts |
Cinnamon |
| 1/2 |
ts |
Nutmeg |
| 1/2 |
ts |
Cloves |
| 1/2 |
c |
Buttermilk |
| 1 |
ts |
Soda |
| 2/3 |
c |
Each of 3 types of preserves |
| 1 |
c |
Chopped nuts |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
Cream butter and sugar; add egg yolks and blend well. Add soda to
buttermilk. Sift dry ingredients; add alternately with buttermilk to butter
and sugar. Add preserves, nuts and vanilla. Fold in stiffly beaten egg
whites. Pour into 10-inch tube pan. Bake at 350 for 1-1/2 hours.
MRS DONALD MCMICKLE (CLARICE)
AUBREY, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Have you kept your promise to God?”