• Cb2eea1c66c1ce659d71e43fe90fe30b

Almond Spice Cake

Prep
Cook
Serves 16people
Ingredients
3/4
cup shortening
3/4
cup granulated sugar
1/3
cup light molasses
3
eggs
1
cup ground unblanched almonds
1/2
cup ground seedless raisins
1/2
cup ground citron
1/2
cup cold water
1/2
tsp baking soda
2 1/2
cups sifted all-purpose flour
3/4
tsp salt
3
tsp baking powder
2
tsp cinnamon
1/2
tsp cloves
Whipped cream or boiled icing
BOILED ICING:
2
large egg whites, stiffly beaten
1 1/2
cups granulated sugar
1/2
tsp light corn syrup
2/3
cup water
1
tsp pure vanilla extract
Directions
1.
Cream shortening and sugar, add molasses and stir to blend. Add beaten eggs, almonds, raisins and citron and blend. Add water in which baking soda has been dissolved, alternately with flour sifted with salt, baking powder and spices and mix.
2.
Pour into a greased wax paper-lined pan (about 16 x 8 x 1 1/2" or two pans to equal). Bake in a moderate oven at 350 degrees about 35 minutes. Remove from pan and cut cake crosswise, through center (if large pan is used) to form two layers. Put layers together and cover top and sides with whipped cream or boiled icing.
3.
BOILED ICING: Gather the ingredients. Put the egg whites in the bowl of an electric mixer. In a saucepan, combine the sugar, corn syrup, and water. Bring the sugar mixture to a boil, stirring it only until the sugar is completely dissolved. Boil the syrup rapidly, without stirring, until it reaches the soft-ball stage: A small amount of the syrup should form a soft ball when dropped in cold water or spin a long thread when dropped from the tip of a spoon (You can also use a cooking thermometer; it should read about 240 F.). Slowly pour the syrup in a fine stream over the egg whites while beating them constantly.
4.
Add vanilla extract. Continue beating the mixture for 10 to 15 minutes, or until the frosting is cool and the right consistency to spread easily. If the frosting becomes too stiff for the beater, use a wooden spoon to mix. Use to frost your cake and enjoy.
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