Prep 20 mins
Cook 25 mins
have not tried this yet..found in an old southern cookbook..
- 2 1⁄2 cups flour
- 2 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1 teaspoon cinnamon
- 1⁄2 teaspoon mace
- 3⁄4 cup milk
- 1⁄4 teaspoon clove
- 1⁄2 cup butter
- 1 cup sugar
- 2 eggs, unbeaten
- 1⁄3 cup sorghum
- 2 large egg whites
- 5 tablespoons water
- 1 1⁄2 cups sugar
- 1 tablespoon sorghum
- 1⁄2 teaspoon vanilla
- chocolate, decorettes
- 1⁄8 teaspoon cream of tartar
- sift flour, baking powder, salt, cinnamon and mace together three times. cream butter, thoroughly; add sugar gradually, continuing to cream until light and fluffy --
- add eggs, one at a time, beating well after each addition.
- add sorghum and blend.
- add flour mixture alternately with milk, ending with flour.
- bake in 2 greased layer pans in a a moderate oven 375* for 25-30 minutes or until done.
- remove from pans after 10 minutes, cool on wire racks.
- put layers together with Orleans frostign.
- to make ORLEANS FROSTING:.
- place egg whites, sugar, water, sorghum and cream of tartar in top of double boiler.
- beat immediately on high speed until mixture will hold a peak (5-6 minutes).
- remove from heat, add vanilla and continue beating until thick enough to spread.
- spread frosting on cake.making swirls in top.
- sprinkle decorettes around edge to make an attractive border.