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