Spiced Brown Sugar Meringue Cake
Submitted by Rena
Spiced sheet cake with brown sugar and warm spices gets topped with walnut meringue frosting that bakes on for a crunchy, marshmallow-like finish.
YIELD
1 cakePREP
40 minCOOK
70 minREADY
110 minThis vintage cake pulls double duty as both cake and frosting in one pan.
Buttermilk batter loaded with cinnamon, nutmeg, allspice, cloves, and mace bakes into a tender spice cake, then gets crowned with brown sugar meringue studded with walnuts.
The whole thing goes back in the oven until the meringue turns golden and crispy on top while staying soft underneath.
Chef Tips
- Reserve 2 egg whites when making the cake so you have them for the meringue
- Make sour milk by stirring lemon juice or vinegar into regular milk if no buttermilk
- Beat egg whites to soft peaks before gradually adding brown sugar for stable meringue
- Fold in walnuts gently so they don’t deflate the meringue
- Bake the frosting until delicate brown; overbaking makes it dry and hard
Variations
- Use pecans instead of walnuts in the meringue
- Add raisins or chopped dates to the cake batter
- Serve warm with vanilla ice cream for dessert
Ingredients
Directions
- Use sour milk if buttermilk is not available.
To make sour milk, stir 1 tablespoon lemon juice or vinegar into each cup of milk and let stand a few minutes at room temperature.
** Save 2 egg whites for the frosting.
Grease and flour bottom of 13 x 9 x 2-inch pan. Preheat oven to 350℉ (180℃).
Combine flour with soda, salt, cinnamon, nutmeg, allspice and set aside.
Cream margarine in large mixing bowl. Gradually add sugars; cream at high speed until light and fluffy.
Add 2 eggs and 2 egg yolks, one at a time; beat well after each.
Turn mixer to low speed and add dry ingredients, alternating with the buttermilk.
Begin and end with dry ingredients.
Blend well after each addition.
- Pour into prepared pan and bake for 50 to 55 minutes or until cake springs back when lightly touched.
Prepare frosting and spread over cake.
Bake at 350℉ (180℃) for 20 minutes, or until a delicate brown.
MERINGUE FROSTING: Beat the 2 reserved egg whites and ¼ teaspoon salt at high speed until soft peaks form.
Gradually add 1 cup packed brown sugar, beating well after each addition.
Fold in ½ cup coarsely chopped walnuts.
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