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Show This Week's RECIPE . . . The recipe this week is for a delicious spice cake, which Mrs. Clifford E. Drollinger makes, and which is among her family's favorites.- SPICE CAKE 2V cups sifted cake flour 1 tsp. baking powder tsp. baking soda 1 tsp. salt tsp. cloves tsp. cinnamon pinch of black pepper Vi cup shortening or butter ZA cup brown sugar 1 scant cup granulated sugar 1 tsp. vanilla 3 eggs 1 cup buttermilk or sour milk Sift flour then spoon lightly into standard measuring cup, then cut off excess to make level lev-el cupfuls. Sift flour again, this time with baking powder, baking bak-ing soda, salt, cloves, cinnamon and pepper. If brown sugar is lumpy, work out lumps. Cream shortening until it looks like whipped cream. Begin Be-gin to work in brown sugar, a little at a time. Add granulated sugar, then vanilla. Continue creaming until mixture is very fluffy, and grains of sugar almost al-most disappear. (This is a bit of a chore, but is the trick that makes a wonderful texture). When sugar is all added, add eggs, unbeaten, one at a time, beating well after each addition. addi-tion. From here on work fast. Add dry ingredients and milk alternately. Do not beat Pour batter into 3 greased layer pans, dividing evenly. Bake ten minutes at 400 degrees. de-grees. Turn oven down to 350 degrees and bake ten more I minutes. Remove from oven, allow to cool 4 minutes before turning onto cake racks. When cake is cooked, frost with Seafoam frosting. SEAFOAM FROSTING (if electric beater is used, cut beating time to 3 or 4 minutes) 2 egg whites IV2 cups firmly packed dark brown sugar 1-3 cup water 1 tsp. vanilla Mix unbeaten whites, sugar and water in top of double boiler. Stir with spoon until smooth. Beat with egg-beater over boiling water for 7 minutes, min-utes, or until frosting will hold shape. Take pan from hot water and add vanilla. Continue beating beat-ing until frosting stands in definite def-inite peaks. |