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Fit For A King Nutmeg Cake

        

    1/4 c  butter

      2 c  sugar

      4    eggs

      3 c  cake flour,plus 6 TBSPN

  1 1/2 t  baking soda

      2 t  nutmeg

    3/4 t  salt

  1 1/2 t  baking powder

  1 1/2 c  buttermilk

           FROSTING

      2    egg whites

  1 1/2 c  sugar

      2 t  light corn syrup

    1/2 c  cold water

      1 ds salt

      1 t  vanilla

      1 c  walnuts,chopped

           yellow food coloring

Cream butter & sugar until light & fluffy.  Add eggs, one at a time,

beating well after each.  Sift together dry ingredients; add to creamed

mixture alternately with buttermilk, beating well after each addition.

Pour into 2 prepared 9 ich layer cake pans.

 

Bake at 375 degrees for 20-25 minutes

 

Remove from oven, let cool 10 minutes, remove from pans.

 

FROSTING Place all ingredients but vanilla, nuts & food coloring in top

of a double boiler (not over heat).  Beat 1 minute with electric or

rotary beater to blend.  Place over boiling water & cook, beating

constantly, until frosting forms stiff peaks (about 7 minutes).  Remove

from boiling water.  Add vanilla & beat until spreading consistency.

Add chopped nuts to 2 cups of frosting, spread between layers.  Tint

remaining frosting yellow; frost sides & top of cake.  Trim with a

crown of walnuts.

 

Grand Chamption 1971 Illinois State Fair











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