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3 cups cake flour 
2 teaspoons baking powder 
3/4 teaspoon salt 
1 teaspoon cinnamon 
1 teaspoon ground cloves 
1 teaspoon baking soda 
3/4 cup shortening 
1 1/2 cups brown sugar 
2 eggs, well beaten 
1 teaspoon vanilla 
1 1/4 cups buttermilk 

2 egg whites 
1 cup brown sugar 
1 cup coarsely chopped nuts (walnuts, pecans and/or hazelnuts) 

Preheat the oven to 350 degrees. Liberally grease a 9 x 13- inch baking pan. Sift together the flour, baking powder, salt, cinnamon, cloves and baking soda. Cream together shortening, sugar, eggs and vanilla, add the flour mixture alternately with the buttermilk, beating until well mixed. Transfer the batter into the prepared pan and level with a spatula. 

Lightly beat the egg whites in a medium bowl, then beat in the brown sugar, spread over the batter and sprinkle evenly with the nuts. 

Bake for 45 minutes to 1 hour until a toothpick is clean when testing center. Put the pan on a rack and let cool for 10 minutes. Turn the cake out onto a rack and let cool before cutting and serving.  Serves 8