| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cake | 12 | Servings | |
INGREDIENTS
| 1/3 | c | Shortening |
| 1 1/3 | c | Sugar |
| 2 1/2 | c | White flour |
| 4 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1/2 | ts | Nutmeg |
| 1/2 | ts | Cinnamon |
| 1 | c | Water |
| 1 | c | Raisins |
| 1 1/4 | c | Pure maple syrup |
| 2 | Stiffly beaten egg whites | |
| 1/4 | c | Sifted powdered sugar |
INSTRUCTIONS
MAPLE FROSTING From: marthahs@ix.netcom.com (Martha Sheppard ) Date: Mon, 22 Apr 1996 17:31:54 -0700 Beat shortening for 30 seconds. Add sugar & beat till ight & fluffy & well combined. Add the dry ingredients alternately with the water, a little at a time, beating well after each addition. Finally mix in the raisins. Bake in a large greased loaf pan for 45 minutes at 325F. Posted by Mark Satterly in Intercook MAPLE FROSTING: In saucepan cook 1-1/4 cups pure maple syrup to soft ball stage (238). Gradually add the hot maple syrup to 2 stiffly beaten egg whites, beating constantly with electric mixer. Stir in 1/4 cup sifted powdered sugar and beat till well blended. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER MC-RECIPE DIGEST V1 #55 From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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