Miss Sadie’s Spice Meringue Cake
Ingrediënten
Makes: 12 To 16 Servings
- Margarine And Flour For Prepping The Pan
- 2¼ Cups All-Purpose Flour
- 1 Teaspoon Baking Powder
- 1 Teaspoon Baking Soda
- 1 Teaspoon Ground Cinnamon
- 1 Teaspoon Ground Cloves
- 1 Teaspoon Salt
- 1 Cup Unsalted Margarine At Room Temperature (See Cake Note)
- 4 Cups Light Brown Sugar Loosely Packed, Divided Use
- 4 Large Eggs At Room Temperature (Reserving 2 Egg Whites)
- 2 Teaspoons Vanilla Extract
- 1 Cup Buttermilk At Room Temperature
- 2 Large Egg Whites At Room Temperature
- ½ Teaspoon Cream Of Tartar
- 1 Cup Coarsely Chopped Pecans
Instructies
- Place A Rack In The Center Of The Oven, And Preheat The Oven To 325°F.
- Lightly Grease And Flour A 13" × 9" Metal Pan.
- Shake Out The Excess Flour, And Set The Pan Aside.
- Sift Together The Flour, Baking Powder, Baking Soda, Cinnamon, Cloves, And Salt Into A Medium-Size Bowl.
- Set Aside.
- Place The Margarine In A Large Mixing Bowl, And Blend With An Electric Mixer On Medium Speed Until Soft, About 30 Seconds.
- Add 2 Cups Of The Brown Sugar; Beat To Combine Until Creamy, 1 To 2 Minutes.
- Add 2 Whole Eggs And 2 Yolks, At One Time, Beating For 15 Seconds On Medium Speed Or Until Combined.
- Add The Vanilla.
- Alternately Add The Reserved Dry Ingredients And The Buttermilk, Beginning And Ending With The Dry Ingredients.
- Spread The Batter Evenly Into The Pan, And Set Aside.
- Place 4 Egg Whites In A Large Mixing Bowl.
- Add The Cream Of Tartar, And Beat With Clean Beaters On High Speed, Slowly Adding 2 Cups Of The Brown Sugar, Until Stiff And Glossy, 4 To 5 Minutes.
- Spread The Meringue Evenly Over The Batter With A Rubber Spatula.
- Sprinkle With The Pecans.
- Place The Pan In The Oven.
- Bake Until The Meringue Is Golden Brown (Be Careful Not To Let The Pecans Burn) And A Toothpick Inserted In The Center Comes Out Clean, 55 To 60 Minutes.
- Remove The Pan From The Oven, And Place On A Wire Rack To Cool For 15 Minutes.
- Cut Into Squares And Serve Warm.
Notes / Tips / Wine Advice:
Cake Note:
Margarine Was Often Used Instead Of Butter In The 1930s. You May Substitute Butter In This Recipe.--------------------------------------------------------------------------------------------------
