Gram's buttermilk cake

1 servings

Ingredients

Quantity Ingredient
½ cup Crisco
1½ cup Granulated Sugar
1 teaspoon Vanilla
2¼ cup All-Purpose Flour
1 teaspoon Baking Powder
½ cup Pure Maple Syrup
8 tablespoons Unsalted Butter at room temperature
¼ teaspoon Ground Cardamom
1 cup Buttermilk
½ teaspoon Baking Soda
1 tablespoon Water
4 larges Egg Whites
1 pounds Confectioner's Sugar
½ teaspoon Wilton's Maple Flavoring (or more), optional

Directions

THE CAKE

THE FROSTING

* Preheat oven to 350 F.

1. Grease 3 9-inch round cake pans, and cut a circle of wax paper to line the bottom of each.

2. In a large bowl, cream the Crisco and 1 cup of granulated sugar together until light and fluffy. Beat in vanilla. Set aside.

3. Sift the flour, baking powder, and cardamom together. Set aside.

4. Pour the buttermilk into a bowl or 2-cup measure. Dissolve the baking soda in the water and add to buttermilk.

5. In a large bowl, beat the egg whites until foamy, using a stationary or hand-held electric mixer. Still beating, add remaining ½ cup of sugar gradually until soft peafs form.

6. Add the dry ingredients, alternating with the buttermilk mixture, to the creamed mixture, beating well after each addition. Fold in egg whites. Divide the batter between the 3 prepared pans.

7. Bake for 30 mins, or until a toothpick inserted in center of layer comes out clean. Cool the layers, in the pans, on racks for 10 mins.

Turn the cakes out of the pans and let cool completely on racks.

8. Make the frosting. With a mixer, cream the maple syrup and butter until fluffy and smooth. Gradually add the confectioners' sugar beating well. Add the the optional maple flavoring. Beat until frosting is smooth and shiny, 2 to 3 mins. Frost the 3-layer cake, and decorate as desired.

NOTE: For cholestrol free cake, do not frost, but dust with confectioners' sugar.

This prize winner submitted by Joyce Edwards to section on the CHAMPLAIN VALLEY EXPOSITION of Essex Junction, VT. Fair dates: Late August, early September, 8 days.

Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6 From: Dan Klepach Date: 03-30-95 (159) Fido: Cooking

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