Recipe submitted by Mrs. Lloyd Eberly, Salem, Ohio; Mrs. E. M. Glick, Parksburg, Pa.; Elizabeth M. Batterman, Hanover, Pa
1/2 cup shortening
2 cups brown sugar
2 1/4 cups cake flour
1/2 tsp salt
1 tsp cinnamon
1/2 tsp each of cloves and nutmeg
3/4 cup of sweet milk and
2 tsp baking powder
1 cup buttermilk or sour milk and
1 tsp soda
Add sugar gradually and beat until fluffy.
Add eggs and beat until light.
Sift flour: measure and add salt, spices, and baking powder or soda. Sift again.
Add dry ingredients alternately with milk. Beat thoroughly after each addition.
Pour into greased layer pans.
Bake at 350 degrees for 25-30 minutes.
Makes 2 (9 inch) layers.
Ok. So I am having a bit of trouble with these Mennonite cakes! It is starting to be very frustrating…… They always come out dry. Nobody likes a dry cake. ( Well, it could not have been that bad because everyone ate a piece and some folks had two…..) I think it’s because I always use butter for the shortening. Next time, I am going to use oil and see what happens.
This cake had a great flavor and was perfect with cream cheese icing. It’s a combo my Mom would make often and I think I need to talk to her or my sister about how to keep it moist. Other than being dry, this cake was really good!
I doubled the amount of spices and think it was a good amount. If you are going to use the cream cheese icing recipe, you should double it so there is enough for the layers.
Cream Cheese Frosting
Recipe submitted by Mrs. C. R. Eby, Hagerstown, Md.
2 packages of cream cheese (6 ounces)
2/4 cup confectioners sugar
1 tsp lemon juice
Cream the cheese until soft. Sift sugar and add it gradually. Stir until smooth.
Add lemon juice and blend together.
Spread on cake.
This is especially good on spice cake.
And again, no finished product. I was very excited about eating…….but trust me, you should make this one….it would be awesome on carrot cake!