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Slimm & Nunne Mustard Spice Cake |
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Ingredients |
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2 1/4 cups
1 1/2 tsp
1/2 tsp
1/2 tsp
1 1/2 tsp
1/2 tsp
1/2 tsp
1/2 tsp
1/2 tsp
1/2 cup
2/3 cup
3 Jumbo
1/3 cup
2/3 cup
2 tbsp
1/4 cup
3/4 cup
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Cake flour
Baking powder
Baking soda
Salt
Ground cinnamon
Ground ginger
Ground cloves
Ground cardamom
Coleman's dry mustard
Unsalted butter, softened
Sugar
Eggs, beaten
Slimm
& Nunne Sweet and Nicely Hot Mustard
Light molasses
Honey
Acres Honey
Unsweetened applesauce
Buttermilk |
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| Preparation |
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| Preheat oven to 350 degrees. Grease a 9x9 or 11x7 glass
baking dish and set aside. Sift the dry ingredients (except the sugar)
and put aside. Cream together the shortening and sugar. Beat in the
eggs. Add the Slimm & Nunne Mustard, molasses, apple sauce, and honey
and beat until smooth. Add the dry ingredients alternately with the
buttermilk, about a third at a time, blending just until no trace
of the dry ingredients show. Batter will be thin. Pour into the greased
baking dish and bake about fifty minutes, or until the sides begin
to brown and a knife plunged into the middle comes out clean. Let
cool in the pan and store, well wrapped, in the refrigerator. The
cake improves with age; wait at least one day, if you can. |
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