|
Spanish Layer Cake
by Jessica Gerald 1/3 cup shortening 1 cup sugar 2 egg yolks 1/2 cup milk 1 7/8 cups pastry flour 3 teaspoons baking powder 1 teaspoon cinnamon 1/4 teaspoon cloves 1/4 teaspoon salt 2 egg whites Cream shortening, add sugar gradually, stirring constantly. Mix and sift flour, baking powder, spices, and salt; add to first mixture alternately with milk. Cut and fold in stiffly beaten whites of eggs. Bake in two well-greased, square, layer cake pans at 350 degrees for 30 minutes or until done. Spread with a thick layer of raspberry between layers. Cover top with frosting or sprinkle with powdered sugar. Jessica Gerald is a Christian wife, mother of two grown sons, retired elementary school teacher, and current Sunday school teacher of fourth and fifth graders. You may visit her website at http://www.oldfashionedhomemaking.com. Article Source: http://www.faithwriters.com |