Spice Cakes
Yield
8 servingsPrep
10 minCook
15 minReady
25 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
|
|
| 1 | tablespoon |
vegetable shortening
melted |
|
| 2 | cups |
sour milk
|
|
| 1 | tablespoon |
sugar
|
|
| 1 | teaspoon |
baking soda
|
|
| ⅛ | teaspoon |
nutmeg
|
|
| 3 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
|
|
| 15 | ml |
vegetable shortening
melted |
|
| 473 | ml |
sour milk
|
|
| 15 | ml |
sugar
|
|
| 5 | ml |
baking soda
|
|
| 0.6 | ml |
nutmeg
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
Directions
Beat egg and add milk, sugar, and nutmeg.
Sift flour, measure, and sift with baking soda and salt.
Add to first mixture. Add melted shortening.
Mix until well blended.
Bake on hot griddle in cakes the size of a breakfast plate.
Pile several together on a hot plate, spreading each liberally with butter.
Add a sprinkling of cinnamon or nutmeg.
To serve, cut through the whole, pie-fashion.
