Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Prince of Wales Cake
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- #64
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
Dark Cake
1/2 cup butter
1 cup brown sugar
3 egg yolks
1 cup raisins, COMBINED WITH
flour
1 tablespoon molasses
2 cups flour, sifted
1/2 cup sour milk
1 teaspoon nutmeg
1 teaspoon ground cloves
1 teaspoon baking soda
White Cake
1 cup flour
1/2 cup cornstarch
1/2 cup butter, softened
1 cup granulated sugar
1/2 cup milk
2 teaspoons baking powder
3 egg whites, stiffly beaten
caramel topping (optional, for frosting)
almond icing (optional, for frosting)
directions
For Dark Cake: Cream the butter, then add sugar and beat well. Add egg yolks one at a time, with a spoonful of the flour. Beat well and add raisins.
Slowly pour in the molasses and milk, with a small amount of the flour. Sieve in the remaining flour with spices and baking soda. Mix well.
Pour into prepared straight-sided pan and bake at 350 degrees F for about 1 hour.
For White Cake: Sift the flour and cornstarch together. Rub in butter. Blend in sugar. Mix milk with baking powder and combine well. Fold in egg whites.
Pour into prepared pan. Bake at 350 degrees F for about 1 hour. Caramel or almond icing are suggested for this cake.
added by
nikibone
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
My grandmother made this cake but had a filling of 2 egg whites 1/2 cup white sugar 1/4 cup sour cream 1 tsp vanilla slowly heated on stove to thicken then cooled and put between 2 round cakes for a delicious layer cake