This is another old recipe that was served in Southern Indiana 50 or more years ago.
2 3/4 cups sifted cake flour
2 tsp. baking powder
1/4 tsp. salt
3 eggs, unbeaten
2 cups granulated sugar
1 tsp. vanilla
3/4 cup butter or oleo
1 cup milk
3/4 cup packaged grated coconut
Measure the sifted flour, baking powder, and salt and sift together. Cream butter or oleo until light and fluffy; add sugar gradually and beat until smooth and creamy. Add the vanilla and beat well. Add eggs, one at a time, beating thoroughly after each. Then add the flour alternately with the milk, beating after each addition until smooth. Fold in the coconut. Pour the batter into a 10-inch tube pan, which has been greased and floured. Bake in a moderate oven (350) for 65 to 70 minutes. Cool in pan 15 minutes; then remove from pan and continue cooling on a rack. Frost the cake with the following for a frosting glaze then sprinkle with additional coconut.
Frosting Glaze: Mix 2 cups of confectioner's sugar with about 2 tablespoons of hot milk - or just enough to make a thin glaze.
2 tsp. baking powder
1/4 tsp. salt
3 eggs, unbeaten
2 cups granulated sugar
1 tsp. vanilla
3/4 cup butter or oleo
1 cup milk
3/4 cup packaged grated coconut
Measure the sifted flour, baking powder, and salt and sift together. Cream butter or oleo until light and fluffy; add sugar gradually and beat until smooth and creamy. Add the vanilla and beat well. Add eggs, one at a time, beating thoroughly after each. Then add the flour alternately with the milk, beating after each addition until smooth. Fold in the coconut. Pour the batter into a 10-inch tube pan, which has been greased and floured. Bake in a moderate oven (350) for 65 to 70 minutes. Cool in pan 15 minutes; then remove from pan and continue cooling on a rack. Frost the cake with the following for a frosting glaze then sprinkle with additional coconut.
Frosting Glaze: Mix 2 cups of confectioner's sugar with about 2 tablespoons of hot milk - or just enough to make a thin glaze.
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