 |
Nutmeg Cake With Toasted Meringue
 Print Version |
 Email To A Friend
2 cups flour
2 tsps. nutmeg
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1/4 cup butter
1/4 cup shortening
1-1/2 cups sugar
1/2 tsp. vanilla
3 eggs
1 cup buttermilk or sour milk
Grease and lightly flour a 13 by 9 inch pan. Combine the first 5 ingredients. In a mixer bowl beat together butter and shortening on medium speed of electric mixer about 30 seconds. Add sugar and vanilla and beat well till combined. Add eggs, one at a time, beating for 1 minute after each.
Add dry ingredients and buttermilk or sour milk alternately to beaten mixture, beating on low speed after each addition.
Pour into prepared pan. Bake at 350 degrees for 30 minutes or until cake tests done.
Meanwhile, just before cake is finished, prepare Toasted Meringue Topping. Quickly spread topping over hot cake. Sprinkle with coconut.
Bake in 350 degree oven 5 minutes or till meringue topping is golden.
TOASTED MERINGUE TOPPING:
In a small bowl beat 2 egg whites, and 1/2 tsp. vanilla on medium speed of electric mixer for 2 minutes or until soft peaks form. Gradually add 3/4 cup brown sugar, 1 tablespoon at a time, beating on high speed for 4 minutes more or till mixture forms stiff glossy peaks.
To make sour milk, place 1 tablespoon vinegar or lemon juice in a one cup measuring cup. Add milk to make 1 cup. Stir well and allow to stand at room temperature 5 minutes.
Print |
Back to Cake Recipes |
Back to Main Recipe Page
|
