Saturday, March 20, 2010

Helen's White Nut Cake

Helen's White Nut Cake

3/4 cup shortening
1 1/2 cups sugar
3 cups GM Soft as Silk cake flour or
2 2/3 cup GM flour
3 tsp. baking powder
1/2 tsp. salt
1 cup milk
1 cup broken nuts
1/2 tsp. vanilla
1/2 tsp. almond extract
4 egg whites
1/2 tsp. cream of tartar

Method: Cream shortening, add sugar gradually and cream thoroughly. Sift flour once bfore measuring. Sift flour, baking sod, and salt together, and add to creamed mixture alternately with milk. Add nuts in the last addtition of flour. Add flavorings. Beat egg whites with cream of tartar until stiff but not dry and fold into batter. Pour into well greased bread loaf pans (bottom and two sides of pan lined with *white paper to make it easier to remove cake). Bake one hour at 350 degrees. Use 2 3/4"x4 1/2"x8 1/2" loaf pans.
*Use parchment paper for the white paper.

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