Nutmeg Cake
Ingredients
2 C. all-purpose flour
2 tsp. nutmeg
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/4 C. butter or margarine
1/4 C. shortening
1 1/2 C. sugar
1/2 tsp. vanilla
3 eggs
1 C. buttermilk or sour milk
1/2 C. flaked coconut
Toasted Meringue Topping:
2 egg whites
1/2 tsp. vanilla
3/4 C. packed brown sugar
Cooking Instructions
Grease and lightly flour a 13 x 9 x 2 cake pan. Combine flour, nutmeg, baking powder, baking soda, and salt. In a mixer bowl, beat together butter and shortening at medium speed about 30 seconds. Add sugar and vanilla and beat until well combined. Add eggs, one at a time, beating 1 minute after each. Add dry ingredients and buttermilk or sour milk alternately, beating on low speed after each addition. Turn into pans. Bake at 350 for about 30 minutes or until cake tests done. Spread Toasted Meringue Topping over hot cake and sprinkle with coconut. Return to oven for 5 minutes or until meringue is golden. Cool on wire rack and store in refrigerator. Toasted Meringue Topping: In a small mixer bowl beat egg whites and vanilla at medium speed for 2 minutes or until soft peaks form. Gradually add brown sugar, 1 Tbls. at a time, beating at high speed for 4 minutes more or until mixture forms stiff, glossy peaks.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)