| 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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