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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 16 |
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A sweet, from-scratch treat from the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Try this cake with fudge frosting! Ingredients:
2 eggs, separated |
1 cup sugar |
1 cup sour cream |
1 1/2 cups flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/4 teaspoon salt |
1/2 teaspoon ground nutmeg |
1/2 teaspoon ground cinnamon |
1/2 cup nuts, chopped |
1 cup raisins or 1 cup sultana |
Directions:
1. Preheat oven to 350°F.
2. Beat egg yolks well; add sugar and sour cream and blend thoroughly.
3. Sift remaining dry ingredients together.
4. Add with nuts and raisins to the first mixture, stirring only until no more dry flour is evident.
5. Fold in stiffly beaten egg whites.
6. Pour into an 8 x 8 pan which has been lined with waxed paper.
7. Bake for about 40 minutes or until cake tests done.
8. Frost when cool.
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