Sunday, March 22, 2009 Week 2

Judy's Cake

This was my sister Judy's childhood birthday cake:

Judy's Lemon Cake

Bake a lemon cake in two 8 or inch layers. When cake is done, turn layers out to cool.

Icing:
Follow directions for making basic butter frosting (see below) except substitute lemon juice for half the cream and 1/2 tsp grated lemon rind, pkd for the vanilla.

Basic Butter Frosting
Put xxxx sugar through sieve of flour sifter before measuring, then pack firmly into cup.

1/4 cup soft butter 1 tsp vanilla
2 cups xxxxsugar, sifted and firmly packed 2-3 tbsp cream
1/4 tsp salt 1 1/2 tbsp corn syrup

Cream butter until shiny, add sugar gradually, creaming thoroughly. Stir in salt and vanilla. Gradually beat in cream and white syrup, using just enough to produce a smooth spreading consistency. Spread on cake. Covers 2 8-inch layers or 20 cupcakes.

Recipes from Meta Givens Encyclopedia of Cooking
published 1947 Mom's cookbook.