| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Unbleached flour |
| 1 1/2 |
c |
Sugar |
| 3 1/2 |
ts |
Baking powder |
| 1 |
ts |
Salt |
| 1 |
ts |
Nutmeg |
| 1/4 |
ts |
Ginger |
| 1/2 |
c |
Margarine |
| 1 |
c |
Milk |
| 1 |
ts |
Rum or vanilla flavoring |
| 3 |
|
Eggs |
INSTRUCTIONS
Method: Heat oven to 350 degrees. Grease and flour one 13x9x2 pan or 2
round 8 or 9 x 1/2 inches. Measure all ingredients into large mixing bowl
of electric mixer. Blend 1/2 minute on low speed, scraping bowl constantly.
Beat 3 minutes high speed, scraping bowl occasionally. Pour into pans. Bake
oblong: 40-45 minutes; layers: 30 - 35 minutes - or until cake tester comes
out clean. Cool and frost with desired frosting.
Posted to JEWISH-FOOD digest Volume 98 #027 by Minelle Paloff
<cen17268@centuryinter.net> on Jan 16, 1998
A Message from our Provider:
“Man’s way leads to a hopeless end — God’s way leads to an endless hope.”