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                <text>This is a fun batch of cards from Florida.  In this set there was a mix of handwritten recipes, clippings (most of which I excluded), and clippings taped/glued to cards.  There were a couple of standout recipes like 'Hamb. Something' and 'Hobo Hotdish' that really cracked me up.  There were also some interesting nuances in terms of techniques.  One standout is the recipe for 'Vanilla Ice Cream' that includes lemon juice and flour.</text>
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                <text>Anne, Barb Webber, Barbara Mead, Barbara Webber, Beth Allen, Beverly Bajus, Coral Weir, Detta, Dianne Illingworth, Dorothy, Georgie, Helen Wolcott, Jean Kremer, Lucy Messer, Lynn Desjardins, Mari Ellen, Mary Kate Hogan, Mercedes Bates, Mom, Mrs. Edward Mahnke, Mrs. Neill D., Richard Petty, Sandy, Sandy Schroth</text>
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              <text>Spice Cake</text>
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              <text>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.

Back: blank

---

# 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</text>
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