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(Contributed by: Robot: Removing categories)
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{{Wikifiedrecipe}}
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==Description==
 
==Description==
 
From my Aunt Maggie's Collection. Notation on card says 1932.
 
From my Aunt Maggie's Collection. Notation on card says 1932.
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*2 cups [[Sugar]]
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* 2 cups [[Granulated sugar|Sugar]]
*¾ cup [[margarine]]
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* ¾ cup [[margarine]]
*3 cups [[flour]]
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* 3 cups [[flour]]
*1-1/2 cups [[blackberry]] jam
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* 1-1/2 cups [[blackberry]] jam
*6 teaspoons sour [[cream]]
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* 6 teaspoons sour [[cream]]
*1 teaspoon [[baking soda]] in [[milk]]
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* 1 teaspoon [[baking soda]] in [[milk]]
*1-1/2 teaspoons [[nutmeg]]
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* 1-1/2 teaspoons [[nutmeg]]
*2 teaspoons [[allspice]]
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* 2 teaspoons [[allspice]]
*2 teaspoons [[cinnamon]]
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* 2 teaspoons [[cinnamon]]
*6 [[eggs]] (at room temperature)
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* 6 [[egg]]s (at room temperature)
   
''Beat [[egg]] whites and yolks separately then put together before adding to cake ingredients. Add jam last. Bake in 350 degree oven for 45 minutes.''
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''Beat [[egg]] whites and yolks separately then put together before adding to cake ingredients. Add jam last. Bake in 350 degree oven for 45 minutes.''
   
*Caramel Frosting
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* Caramel Frosting
   
*2 cups [[brown sugar]]
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* 2 cups [[brown sugar]]
*1-1/2 cups white [[granulated sugar]]
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* 1-1/2 cups white [[granulated sugar]]
*2 tablespoon [[corn]] syrup
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* 2 tablespoon [[corn]] syrup
*1 cup plus 2 tablespoons heavy [[cream]]
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* 1 cup plus 2 tablespoons heavy [[cream]]
*½ cup [[butter]] (room temperature)
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* ½ cup [[butter]] (room temperature)
   
 
==Directions==
 
==Directions==
#Cook all ingredients except [[butter]] until it forms a very soft ball when tested in cold [[water]].
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# Cook all ingredients except [[butter]] until it forms a very soft ball when tested in cold [[water]].
#Remove from heat.
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# Remove from heat.
#Add [[butter]] and cool until lukewarm.
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# Add [[butter]] and cool until lukewarm.
 
# Beat until creamy and spread in sides and top of cake.
 
# Beat until creamy and spread in sides and top of cake.
 
# If frosting gets to hard to spread add a little [[milk]] until of spreading consistency
 
# If frosting gets to hard to spread add a little [[milk]] until of spreading consistency
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[http://groups.yahoo.com/group/catsrecipes/ Cat's Recipes Y-Group]
 
[http://groups.yahoo.com/group/catsrecipes/ Cat's Recipes Y-Group]
   
[[Category:Cathy's Recipes]]
 
 
[[Category:Allspice Recipes]]
 
[[Category:Allspice Recipes]]
[[Category:Desserts]]
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[[Category:Berry Desserts]]
 
[[Category:Blackberry Recipes]]
 
[[Category:Blackberry Recipes]]
 
 
[[Category:Allspice Recipes]]
 
 
[[Category:Nutmeg Recipes]]
 
[[Category:Corn Recipes]]
 
 
[[Category:Baking soda Recipes]]
 
 
 
 
 
[[Category:Brown sugar Recipes]]
 
[[Category:Brown sugar Recipes]]
[[Category:Baking soda Recipes]]
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[[Category:Cathy's Recipes]]
[[Category:Blackberry Recipes]]
 
 
 
[[Category:Allspice Recipes]]
 
 
[[Category:Nutmeg Recipes]]
 
 
 
 
 
 
[[Category:Corn Recipes]]
 
[[Category:Corn Recipes]]
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[[Category:Dessert Recipes]]
 
[[Category:Brown sugar Recipes]]
 
[[Category:Baking soda Recipes]]
 
[[Category:Blackberry Recipes]]
 
 
 
[[Category:Allspice Recipes]]
 
 
[[Category:Nutmeg Recipes]]
 
 
 
 
 
[[Category:Corn Recipes]]
 
 
[[Category:Berry Desserts]]
 

Latest revision as of 07:56, February 17, 2020

DescriptionEdit

From my Aunt Maggie's Collection. Notation on card says 1932.

IngredientsEdit

Beat egg whites and yolks separately then put together before adding to cake ingredients. Add jam last. Bake in 350 degree oven for 45 minutes.

  • Caramel Frosting

DirectionsEdit

  1. Cook all ingredients except butter until it forms a very soft ball when tested in cold water.
  2. Remove from heat.
  3. Add butter and cool until lukewarm.
  4. Beat until creamy and spread in sides and top of cake.
  5. If frosting gets to hard to spread add a little milk until of spreading consistency

Contributed byEdit

Cat's Recipes Y-Group

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