Sugar Saving Cake
From chefmeow 16 years ago
- 30 minutes to make
- Serves 8
SUGAR SAVING CAKE This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Crawford Estate in Quinlan, Texas in 1982.
Ingredients
- 1/2 cup butter shopping list
- 1-1/2 cups light corn syrup shopping list
- 1 whole egg shopping list
- 2 egg yolks shopping list
- 1 teaspoon grated lemon rind shopping list
- 1/2 teaspoon lemon extract shopping list
- 1-3/4 cup cake flour shopping list
- 2 teaspoons baking powder shopping list
- 1/2 teaspoon salt shopping list
- 1/3 cup milk shopping list
- Frosting: shopping list
- 1 cup corn syrup shopping list
- 2 egg whites shopping list
- 1/4 teaspoon vanilla shopping list
How to make it
- Cream together butter and corn syrup.
- Beat eggs and add in 4 portions stirring well after each addition.
- Add lemon rind and extract.
- Sift flour with baking powder and salt then add alternately with milk.
- Beat well after each addition.
- Place in 2 greased layer cake pans.
- Bake 30 minutes at 375.
- Cool in pans 10 minutes before removing to racks.
- To make frosting pour corn syrup and egg whites into top of a double boiler.
- Beat vigorously over boiling water until light and thick.
- Remove from heat and add vanilla.
- Beat occasionally until cool and thick enough to spread.
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