Ingredients

2 C. cake flour; sifted
2 tsp. baking powder
1/4 tsp. salt
1/3 C. butter; or shortening
3/4 C. brown sugar; firm pack
2 egg yolks; unbeaten
2/3 C. milk
1 tsp. vanilla
Harvest Moon Frosting:
2 egg whites; unbeaten
1 C. brown sugar; firmly packed
Dash salt
1/4 C. water
1 tsp. vanilla
3/4 C. almonds; chopped/toasted

Cooking Instructions

Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly then add sugar gradually, and cream together until light and fluffy. Add egg yolks and beat well. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla. Bake in greased pan, 8x8x2 inches, in moderate oven at 350 degrees for 45 minutes, or until done. Spread Harvest Moon Frosting on top and sides of cake. Harvest Moon Frosting: Combine egg whites, sugar, salt, and water in top of double boiler, beating with rotary egg beater until thoroughly mixed. Place over rapidly boiling water, beat constantly with rotary egg beater, and cook for 7 minutes, or until frosting will stand in peaks. Remove from boiling water; add vanilla and beat until thick enough to spread. Add nuts. Makes enough frosting to cover top and sides of 8 x 8 x l inch cake, or about 2 dozen C. cakes. Decorate with chopped almonds, if desired.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)