CAKE
1/2 c Butter 2 ts Baking powder
1 c Sugar 1 ts Vanilla
3 Eggs separated 1/2 lb Graham cracker crumbs
1 c Milk (yes 1/2 pound)
1/2 c Flour
-NUT FILLING-
2 Egg yolks 1/2 Lemon – Juice and grated
1/2 c Sugar Rind (one half of lemon)
1 c Milk 1/2 c Pecan nut meats, chopped
1 tb Cornstarch Fine
Preheat oven to 350 degrees. Cream butter and sugar, add yolks one
at a time and beat well. Mix flour, baking powder and crumbs, adding
alternately with the milk to the first mixture. Add vanilla, then
fold in stiffly beaten egg whites. Bake in two well greased 9 inch
layer pans for 30 minutes.
Fill with Nut Filling; Frost with Butter Frosting
Directions for the nut filling:
Dissolve cornstarch in the milk, and cook in double boiler until
smooth; beat yolks and sugar very light; add juice and rind of 1/2
lemon; pour hot milk gradually over yolks; return to boiler and cook
until mixture coats the spoon, stirring constantly; When cool, add
nut meats.
Directions for Butter Frosting:
Cream butter and sugar well, add the liquid and flavoring until thin
enough to spread.
Taken from New Settlement Cookbook 1954
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
Yields
1 cake