Feather Spice Lard Cake

Preparation info

  • Difficulty

    Easy

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Meltingly rich, tender cake—you’ll make it again and again

Ingredients

  • 2 eggs, separated
  • ½ c. sugar
  • c. lard
  • c. sifted cake flour
  • 1 tsp. baking powder
  • 1 tsp. salt
  • ¾ tsp. baking soda
  • ¾ tsp. ground cinnamon
  • ¾ tsp. ground cloves
  • 1 c. sugar (brown or white)
  • 1 c. plus 2 tblsp. buttermilk
  • Peanut Butter Frosting

Method

  • Beat egg whites until frothy. Gradually beat in ½ c. sugar. Continue beating until very stiff and glossy.
  • In another bowl, stir lard to soften. Add sifted dry ingredients and ¾ c. buttermilk. Beat 1 minute, medium speed on mixer. Scrape bottom and sides of bowl constantly.
  • Add remaining buttermilk and egg
  • yolks. Beat 1 minute, scraping bowl constantly.
  • Fold in egg white mixture.
  • Pour into 2 greased and floured 8" round layer cake pans, or a 13 X 9 X 2" pan. Bake in moderate oven (350°) 30 to 35 minutes. Cool on rack 10 minutes, then remove from pans. Frost with Peanut Butter Frosting or Broiled Caramel Glaze.

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