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Show ' . ' - - ; ST"""' r-. " saw A Honey of a Cake for MOTHER'S DAY For HER day make mother a delicious de-licious Almond Honey Cream Cake 1 And don't say you haven't enough sugar, for not a speck of sugar is needed for these delicate cake layers, lay-ers, nor, for the wonderful, satiny-textured satiny-textured filling. Even if you've never made a cake before, here's a recipe you can counton for success. Just follow the simple directions and see how quickly and easily the cake goes together. Here's "sweets to the sweet" on Mother's Day. Almond Honey Cream Cake Dry (ngrtdierta liquid Ingredients 2 cups sifted cake lA cup milk flour cup light corn 2 teaspoons baking sirup powder (with a 1 teaspoon vanilla tartrate powder, V2 teaspoon almond use 3'. tea- extract spoons) 2 eres. unbeaten Vi teaspoon soda J,s cup honey teaspoon salt 'A cup Spry SIFT flour, baking powder, soda, and salt into mixing bowl . . . Drop in Spry ADD milk, corn sirup, vanilla, and almond extract . . . BEAT 150 strokes . . . SCRAPE bowl and spoon often throughout entire mixing . . . ADD egrgs and beat 250 strokes . . . ADD honey and beat 150 strokes . . . BAKE in two 8-inch Spry-coated pans in moderate oven (350F.) 25-35 minutes min-utes . . . PLACE Almond Honey Cream Filling between layers and sprinkle with powdered sugar. Almond Honey Cream Filling Mix together thoroughly: 2 tablespoons table-spoons light CORN SIRUP, 2 tablespoons HONEY, 3 tablespoons table-spoons FLOUR, and teaspoon SALT. Add 3 tablespoons SPRY . . . Combine 1 slightlv beaten EGG YOLK and 1 cup MILK, add to sugar mixture, and blend. Place over boiling water and cook until thick and smooth, stirring constantly con-stantly (about 4 minutes) . . . Cool, stirring occasionally . . . Add 1 tea-spoon tea-spoon VANILLA and hi teaspoon tea-spoon ALMOND EXTRACT . . . Spread filling between layers and sprinkle filling with M cup blanched ALMONDS, toasted and chopped. If desired, use 3,i cup honey and omit corn sirup. |