From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily Inbox Newsletter.


  • 1-3/4 cups sugar

  • 2/3 cup butter

  • 1/2 teaspoon salt

  • 3 cups sifted cake flour

  • 3 teaspoons baking powder

  • 1 cup milk

  • 1-1/2 teaspoons vanilla extract

  • 1 teaspoon almond extract

  • 5 egg whites


Reserve 2 or 3 Tablespoons of the sugar for meringue.  Cream butter, sugar, and salt until light and fluffy.  Sift flour with baking 3 times.  Add flour alternately with milk and extracts, a small amount at a time.  Beat after each addition until smooth.

Beat egg whites, gradually adding the 2 or 3 Tablespoons of sugar until meringue forms stiff peaks.  Fold into batter very lightly.  Do not beat.  Pour batter into two 9-inch cake pans that have been greased, floured and lined with waxed paper.  Bake at 350 degrees for 30 to 45 minutes.

INGREDIENTS for Marshmallow and Pecan Seven Minute Frosting:

  • 6 egg whites

  • 6 marshmallows, chopped

  • 1-1/2 teaspoons light corn syrup (or 1/4 teaspoon cream of tartar)

  • 1-1/2 cups sugar

  • 1/2 cup cold water

  • 1-1/2 cups broken pecans (a few whole ones for decoration)

  • 1 teaspoon vanilla extract

TO PREPARE Frosting:

Place all ingredients except vanilla extract and pecans in double boiler.  Beat 1 minute.  Then cook over boiling water, beating constantly with beater until mixture forms peaks (about 7 minutes).   Remove from heat, add vanilla extract.  Beat until a spreading consistency is reached.  Add pecans.  Frost cake and decorate with whole pecans.

YIELDS:  1 cake

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