| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Canadian |
Cakes, Canadian |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter |
| 1 |
c |
Brown sugar |
| 3 |
|
Egg yolks |
| 1 |
c |
Raisins, dredged with flour |
| 1 |
tb |
Molasses |
| 2 |
c |
Flour, sifted |
| 1/2 |
c |
Sour milk |
| 1 |
ts |
Nutmeg |
| 1 |
ts |
Ground cloves |
| 1 |
ts |
Baking soda |
| 1 |
c |
Flour |
| 1/2 |
c |
Cornstarch |
| 1/2 |
c |
Butter, softened |
| 1 |
c |
Granulated sugar |
| 1/2 |
c |
Milk |
| 2 |
ts |
Baking powder |
| 3 |
|
Egg whites, stiffly beaten |
INSTRUCTIONS
DARK PART
WHITE PART
DARK CAKE: Cream butter; then add sugar, beating well. Add egg yolks
singly, with a spoonful of the flour. Beat well and add raisins. Slowly
pour in molasses and milk, with a small amount of the flour. Sieve in
remaining flour, with spices and soda. Mix well. Pour into prepared
straight-sided pan and bake at 350F for about 1 hour. WHITE CAKE: Sift
flour and cornstarch. Rub in butter. Blend in sugar. Mix milk with baking
powder and combine well. Fold in egg whites. Pour into prepared pan. Bake
at 350F for about 1 hour. While no instructions were provided, caramel or
almond icing are suggested for this cake.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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