CAKE
Ingredients
1 cup butter or margarine
2 cups sugar
3-1/4 cups cake flour
2 tsp baking powder
1 cup milk
1 tsp vanilla
8 egg whites, stiffly beaten
Directions
1-Cream butter (or margarine) and sugar.
2-Sift flour and baking powder and add to creamed mixture alternately with milk and vanilla.
3-Fold in egg whites.
4-Pour into three 9-inch layer pans.
5-Bake at 350 degrees F until golden brown, about 30 minutes.
FILLING
Ingredients
1/2 cup butter or margarine
1 cup sugar
8 egg yolks, beaten
1 cup seedless grapes, chopped
1 cup pecans
1 tsp vanilla
Directions
1-Cream butter (or margarine) and sugar.
2-Add egg yolks and cool in double boiler until thick.
3-Add remaining ingredients and spread between cooled layers of cake.
FROSTING
Ingredients
2-1/2 cups sugar
1/2 tsp salt
1/3 cup dark corn syrup
2/3 cup water
2 egg whites, beaten until foamy
1 tsp vanilla
Directions
1-Dissolve sugar, salt and syrup in water.
2-Cook mixture; when it reaches boiling point, pour 3 Tablespoons into beaten egg whites.
3-Continue beating egg whites until stiff but not dry.
4-Add vanilla.
5-Boil syrup mixture to 240 degrees F or until it spins a thread at least 10-inches when dropped from edge of spoon.
6-Then pour syrup slowly over egg whites, beating until frosting is thick, cool and of good spreading consistency.
7-Spread over cake.
8-If the frosting becomes too stiff, add a drop or two of hot water to the mixture.
9-This frosting does not form a crust that cracks when cake is cut.
10-Makes enough frosting for a 3-layer cake.
***"This is a large cake and requires a bit of time to make, but the results are well worth the effort. It has long been a favorite in our family.
Incidentally, it is said to be the Christmas cake of the "Carter Family of Georgia", or the former President's family.
Miss Lillian serves it every Christmas in lieu of Fruit Cake."***
Mrs. A. Mayer
Richmond, VA 23220
Lovingly
hand copied by Mrs. Cassiday
while setting with her husband in hospital on 08-05-1985 from Women's Household April 1984
Ingredients
1 cup butter or margarine
2 cups sugar
3-1/4 cups cake flour
2 tsp baking powder
1 cup milk
1 tsp vanilla
8 egg whites, stiffly beaten
Directions
1-Cream butter (or margarine) and sugar.
2-Sift flour and baking powder and add to creamed mixture alternately with milk and vanilla.
3-Fold in egg whites.
4-Pour into three 9-inch layer pans.
5-Bake at 350 degrees F until golden brown, about 30 minutes.
FILLING
Ingredients
1/2 cup butter or margarine
1 cup sugar
8 egg yolks, beaten
1 cup seedless grapes, chopped
1 cup pecans
1 tsp vanilla
Directions
1-Cream butter (or margarine) and sugar.
2-Add egg yolks and cool in double boiler until thick.
3-Add remaining ingredients and spread between cooled layers of cake.
FROSTING
Ingredients
2-1/2 cups sugar
1/2 tsp salt
1/3 cup dark corn syrup
2/3 cup water
2 egg whites, beaten until foamy
1 tsp vanilla
Directions
1-Dissolve sugar, salt and syrup in water.
2-Cook mixture; when it reaches boiling point, pour 3 Tablespoons into beaten egg whites.
3-Continue beating egg whites until stiff but not dry.
4-Add vanilla.
5-Boil syrup mixture to 240 degrees F or until it spins a thread at least 10-inches when dropped from edge of spoon.
6-Then pour syrup slowly over egg whites, beating until frosting is thick, cool and of good spreading consistency.
7-Spread over cake.
8-If the frosting becomes too stiff, add a drop or two of hot water to the mixture.
9-This frosting does not form a crust that cracks when cake is cut.
10-Makes enough frosting for a 3-layer cake.
***"This is a large cake and requires a bit of time to make, but the results are well worth the effort. It has long been a favorite in our family.
Incidentally, it is said to be the Christmas cake of the "Carter Family of Georgia", or the former President's family.
Miss Lillian serves it every Christmas in lieu of Fruit Cake."***
Mrs. A. Mayer
Richmond, VA 23220
Lovingly
hand copied by Mrs. Cassiday while setting with her husband in hospital on 08-05-1985 from Women's Household April 1984