3-Minute Spice Cake
"This was printed in an Arm and Hammer ad that appeared in several magazines during the early 1950s. It's a delicious cake and the praline frosting is great, but takes a bit longer than 3 minutes to prepare."
- Ready In:
- 1hr
- Ingredients:
- 20
- Serves:
-
6-8
ingredients
- 2 eggs
- 1 1⁄3 cups sugar
- 2 cups sifted cake flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 3⁄4 teaspoon cinnamon
- 1⁄4 teaspoon clove
- 1 teaspoon allspice
- 1⁄2 teaspoon nutmeg
- 1⁄4 cup vinegar
- 1⁄2 cup milk
- 1 teaspoon vanilla
- 1⁄2 cup shortening
-
Praline Frosting
- 1 1⁄2 cups brown sugar
- 1⁄4 cup water
- 2 egg whites
- 2 tablespoons light corn syrup
- 1⁄4 teaspoon salt
- 1 teaspoon vanilla
- 2 cups chopped pecans
directions
- Heat oven to 375°F.
- Beat together eggs and sugar for one minute.
- Sift together cake flour, baking soda, salt and spices and mix into eggs and sugar.
- Combine the vinegar, milk and vanilla.
- Add 1/2 of liquid and the shortening to the mix and beat well.
- Add remaining liquid and beat 1 minute.
- Pour mixture into two, greased cake pans bake for 25-30 minutes.
- Cool and frost with Praline Frosting (recipe follows).
-
Praline Frosting:
- Combine sugar, water, egg whites, corn syrup, and salt in the top of a double boiler and blend together. Place the blended mix over simmering water and and beat vigorously (with electric mixer) for 7 minuted or until stiff peaks form and keep.
- Remove from heat and mix in vanilla and pecans.
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RECIPE SUBMITTED BY
The Atomic Kitchen
New Orleans, LA
Ever since I was very little my obsession has been the 1950s (this is probably becuase I had a very happy childhood spending most of my time between my tweo grandmothers, both of who were true ladies, learning how to run their homes, perfect their beauty routines and how to conduct themselves well in the 1950s and they remained just that way til the very end). Everything about my from my clothes to my home has a little touch of that era, and my kitchen is no exception. Nearly everynight I make dinner and usually desert for my family using old recipes from magazines and cookbooks that were published in the 50s. My family loves the comforting, homey feel and taste of all the meals and I love that I can get everyone to sit down at the table for dinner.
