Monday, January 7, 2008

Marble Cake Supreme (Grandma Beisler’s recipe)

2 3/4 cp (330g) sifted cake flour
1 3/4 cp (350g) sugar
2 tsp baking powder
1 1/2 tsp salt
1 cp vegetable shortening
3/4 cp (180g) milk
2 tsp vanilla
3 unbeaten eggs
1 unbeaten egg yolk
3/4 tsp cinnamon
1/16 tsp cloves
3/8 tsp allspice
3/8 tsp nutmeg
3/4 T cocoa

Preheat oven to 370 F. Grease and flour a 10-in tube pan.

In a large mixing bowl sift together flour, sugar, baking powder, and salt. Add shortening, milk, vanilla, and 1 egg. Beat 2 min on low. Scrape bowl. Add remaining 2 unbeaten eggs and the egg yolk. Beat 2 more min.

Put 1/3 batter in a smaller mixing bowl. Add cinnamon, cloves, allspice, nutmeg, and cocoa.

Spoon both batters alternately by tablespoonfuls into prepared tube pan. Run spatula through batter several times to marble.

Bake for 60 – 70 min or until cake tests done. Cool in pan and then remove. When completely cool, spread with Lemon Cream Icing.

Lemon Cream Icing:
2 T shortening
1 T butter or margarine
1/8 tsp salt
1/4 tsp grated lemon rind
1 T lemon juice
3 cp (340g) confectioner’s sugar
5 T scalded light cream
Yellow food coloring, optional

Blend together shortening, butter, salt, juice, and rind. Beat in 1/2 cp confectioner’s sugar, and then add alternately remaining sugar and cream, beating well after each addition.

1 comment:

sweet niece said...

I made this with butter instead of shortening and 4 whole eggs instead of three and a yolk, and it was much better. Usually, it is so dry, it hurts all the way down, as Mom says. I figured the butter and extra egg white would give the cake more moisture, which it did.