Title

Spice Cake

Subject

flour

baking soda

salt

cinnamon

cloves

nutmeg

butter

brown sugar

eggs

sour cream

raisins

nuts

confectioners sugar

corn syrup

vanilla

milk

Description

2 cups GOLD MEDAL Flour*
1 tsp. soda
½ tsp. salt SPICE
2 tsp. cinnamon
1 tsp. cloves CAKE
½ tsp. nutmeg
½ cup butter or margarine

1½ cups brown sugar (packed)
2 egg yolks
1½ cups commercial sour cream
1 cup raisins
½ cup chopped nuts
2 egg whites

*To measure flour, dip nested dry measuring cups into flour, level off with straight-
edged spatula OR sift if you wish.

Heat oven to 350° (mod.). Grease and flour two layer pans, 8 or 9x1½", or an
oblong pan, 13x9½x2". Blend flour, soda, salt and spices thoroughly. Cream
butter and sugar thoroughly. Add egg yolks, one at a time, beating well after
each addition. Add dry ingredients alternately with sour cream to creamed
mixture. Stir in raisins and nuts. Beat egg whites until stiff but not dry; fold
into creamed mixture. Spoon into prepared pans. Bake 8" layers and oblong 37
to 40 min., 9" layers about 30 min., or until cake tests done. Cool; frost with
Gold Medal Browned Butter Frosting (below).

Gold Medal Browned Butter Frosting: Brown ½ cup butter in saucepan
over med. heat to golden brown. Remove from heat. Beat 1 egg and 2 tbsp.
milk together; blend into butter with 3¼ cups sifted confectioners' sugar, ¾
cup GOLD MEDAL Flour, ¼ tsp. salt, 1 tbsp. light corn syrup and 1 tsp. vanilla.
Beat until smooth. Add more milk if needed. Makes frosting for two 8 or 9"
layers or 13x9½x2" oblong.

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# Spice Cake

## Ingredients

- 2 cups Gold Medal Flour
- 1 tsp soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1 tsp cloves
- 1/2 tsp nutmeg
- 1/2 cup butter or margarine
- 1 1/2 cups brown sugar (packed)
- 2 egg yolks
- 1 1/2 cups commercial sour cream
- 1 cup raisins
- 1/2 cup chopped nuts
- 2 egg whites

## Instructions

1. Heat oven to 350° (moderate). Grease and flour two layer pans, 8 or 9x1 1/2", or an oblong pan, 13x9 1/2x2".
2. Blend flour, soda, salt and spices thoroughly.
3. Cream butter and sugar thoroughly.
4. Add egg yolks, one at a time, beating well after each addition.
5. Add dry ingredients alternately with sour cream to creamed mixture.
6. Stir in raisins and nuts.
7. Beat egg whites until stiff but not dry; fold into creamed mixture.
8. Spoon into prepared pans.
9. Bake 8" layers and oblong 37 to 40 minutes, 9" layers about 30 minutes, or until cake tests done.
10. Cool; frost with Gold Medal Browned Butter Frosting.

## Gold Medal Browned Butter Frosting

- 1/2 cup butter
- 1 egg
- 2 Tbsp milk
- 3 1/4 cups sifted confectioners' sugar
- 3/4 cup Gold Medal Flour
- 1/4 tsp salt
- 1 Tbsp light corn syrup
- 1 tsp vanilla

1. Brown 1/2 cup butter in saucepan over medium heat to golden brown.
2. Remove from heat.
3. Beat

Source

RCA0004 - Vintage Handwritten Recipes 3x5 Index Cards Grandma Grannycore Cottagecore (eBay)

Date

1950s

Rights

Personal/Family

Format

Printed pamphlet page

Identifier

RCA0004-20260522-0063

Coverage

Florida, US