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1/4 C butter or margarine
1/4 C shortening
1 1/2 C sugar
1/2 t vanilla
3 eggs
2 C sifted all-purpose flour
1 t baking soda
1 1/2 to 2 t ground nutmeg
1/4 t salt
1 C buttermilk or sour milk
Cream together butter and shortening; gradually add sugar, creaming till light. Add vanilla, then eggs one at a time, beating well after each.
Sift together dry ingredients; add to creamed mixture alternately with buttermilk, beating after each addition.
Pour into greased and lightly floured 13x9x2” pan. Bake in moderate oven (350 deg) for 30 munutes or till done. Cool completely in pan. Top with Broiled Coconut Topper.
BROILED COCONUT TOPPING
Cream 1/4 C butter and 1 C brown sugar. Add 2 T light cream; mix well. Stir in 1 C flaked or shredded coconut. Spread over warm 8 or 9 square cake. Broil 4-5 inches from heat, about 4 minutes or till golden brown. Serve warm.
Better Homes and Gardens New Cook Book, c1968.
This is a simple but very good cake. The broiled topping makes it really special. I’ve made it a few times through the years and I’ve always liked it better than a generic spice cake. It does have a lovely texture.
Hope you enjoy.
PS I’d probably decrease the sugar to 1 1/4.
That's a classic! And I prefer the 13 x 9 pan, too.
My mother used to make a yellow cake with that broiled coconut frosting on top back in the Fifties. She called it Lazy Daisy frosting. It's nearly like candy!
My mother used to make a yellow cake with that broiled coconut frosting on top back in the Fifties. She called it Lazy Daisy frosting. It's nearly like candy!
Oh, yes. Lazy Daisy cake. I've got my mother's recipe on a recipe card somewhere. I don't know where she got the recipe. It wasn't in a cook book. But, yes, my memory is that it was spread on top of the cake and toasted under the broiler. It was delicious.
I bought a bunch of cookbooks, a lot of community and church cookbooks, at a sale yesterday. I am reading each of them. I cannot believe how many "congealed" recipes there are. That doesn't even sound good.
I'll pick out one of the recipes and post later...any requests for the type?
I bought a bunch of cookbooks, a lot of community and church cookbooks, at a sale yesterday. I am reading each of them. I cannot believe how many "congealed" recipes there are. That doesn't even sound good.
I'll pick out one of the recipes and post later...any requests for the type?
Congealed sounds so unappetizing. Like the name clotted cream almost makes me gag.
Congealed sounds so unappetizing. Like the name clotted cream almost makes me gag.
Right, lol.
Anyway here is one that brought back memories. My mother made one of these in the 70's.
Harvey Wallbanger Cake
1 pkg orange cake mix
1 pkg instant vanilla pudding
4 eggs
1/2 cup cooking oil
1/2 cup orange juice
1/2 cup Galliano
2 Tbs. vodka
Blend liquid ingredients and mix into the dry ingredients. Mix well. Bake in a Bundt pan for 45 minutes at 350 degrees. It doesn't say to grease the pan but I would
Cool 10 minutes and pour over with glaze:
1 cup powdered sugar
1 Tbl. orange juice
1 Tbl. Galliano
1 tsp. vodka
My mother used to make a yellow cake with that broiled coconut frosting on top back in the Fifties. She called it Lazy Daisy frosting. It's nearly like candy!
I posted a nutmeg cake upthread. The Broiled Coconut topping for the cake is the same as what my mother called Lazy Dazy frosting. She made it too in the 1950s.
Anyway here is one that brought back memories. My mother made one of these in the 70's.
Harvey Wallbanger Cake
1 pkg orange cake mix
1 pkg instant vanilla pudding
4 eggs
1/2 cup cooking oil
1/2 cup orange juice
1/2 cup Galliano
2 Tbs. vodka
Blend liquid ingredients and mix into the dry ingredients. Mix well. Bake in a Bundt pan for 45 minutes at 350 degrees. It doesn't say to grease the pan but I would
Cool 10 minutes and pour over with glaze:
1 cup powdered sugar
1 Tbl. orange juice
1 Tbl. Galliano
1 tsp. vodka
I bought a bunch of cookbooks, a lot of community and church cookbooks, at a sale yesterday. I am reading each of them. I cannot believe how many "congealed" recipes there are. That doesn't even sound good.
I'll pick out one of the recipes and post later...any requests for the type?
Those community, church, and garden club cookbooks are among the best, IMO. A lot of them have a little comment about the recipe, which I like, too.
Yes lol, there are lots of "congealed" recipes, many of which are just Jello desserts.
Years ago, Walden (before it was Waldenbooks) had a large table dedicated to these community cookbooks. Some of the ones I have still have the price tag--$2.95.
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.
) had a large table dedicated to these community cookbooks. Some of the ones I have still have the price tag--$2.95.
