3 c All-purpose flour
1 ts Baking soda
1 ts Salt
1 1/2 ts Ground cinnamon
1/2 ts Ground nutmeg
1/2 ts Ground allspice
1/2 ts Ground cloves
1/4 ts Ground mace
3/4 c Margarine
1 1/4 c Sugar
1 c Packed brown sugar
4 lg Eggs
1 2/3 c Buttermilk — * see note
MERINGUE FROSTING
2 Egg whites — ** see note
1 c Packed brown sugar
1/4 ts Salt
1/2 c Black walnuts — chopped
* Use sour milk if buttermilk is not available. To make sour milk,
stir 1 tablespoon lemon juice or vinegar into each cup of milk and
let stand a few minutes at room temperature. ** Save 2 egg whites for
the frosting.
1. Grease and flour bottom of 13 x 9 x 2-inch pan. Preheat oven to 350
degrees. 2. Combine flour with soda, salt, cinnamon, nutmeg, allspice,
cloves and mace. Set aside. 3. Cream margarine in large mixing bowl.
Gradually add sugars; cream at high speed until light and fluffy. Add
2 eggs and 2 egg yolks, one at a time; beat well after each. Turn
mixer to low speed and add dry ingredients, alternating with the
buttermilk. Begin and end with dry ingredients. Blend well after each
addition. 4. Pour into prepared pan and bake for 50-55 minutes or
until cake springs back when lightly touched in center. Prepare
frosting and spread over cake. Bake at 350 degrees for 20 minutes, or
until a delicate brown.
MERINGUE FROSTING: Beat the 2 reserved egg whites and 1/4 teaspoon
salt at high speed until soft peaks form. Gradually add 1 cup packed
brown sugar, beating well after each addition. Fold in 1/2 cup
coarsely chopped walnuts.
Yields
1 servings