| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cakes, Collector, Kate, Smith | 1 | Servings | |
INGREDIENTS
| 3 | c | Cake Flour; sifted |
| 3 | ts | Baking Powder |
| 2/3 | c | Butter; or shortening |
| 1 1/2 | c | Sugar |
| 3 | Egg yolks; well beaten | |
| 1 | c | Milk |
| 3 | Egg whites; stiffly beafen | |
| 3/4 | ts | Cinnamon |
| 1/8 | ts | Cloves |
| 1/4 | ts | Mace |
| 1/4 | ts | Nutmeg |
| 1 1/2 | tb | Molasses |
| 1/3 | c | Raisins; finely cut |
| 1/3 | c | Figs; finely cut |
INSTRUCTIONS
Sift flour once, measure, add baking powder, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add egg yolks and beat well. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth Fold in egg whites. Fill two greased 9-inch layer pans with two-thirds of mixture. To remaining mixture, add spices, molasses and fruit, and turn into one greased 9-inch layer pan. Bake layers in moderate oven (375 degrees F.) 25 minutes. Arrange spice layer between light layers. Spread Lemon Filling ( see recipe ) between layers and Tart Lemon Frosting ( see recipe ) on top and sides of cake. Kate Smith Collection 1940 Published by General Foods, Corp. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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