Cake Recipes
Rocky Mountain Cake
Black walnuts are the rocks in this recipe shared by a ranch woman.
Ingredients
- 2 cups sifted all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 7 eggs, separated
- 2 tablespoons caraway seeds
- 1/2 cup salad oil
- 3/4 cup ice water
- 1/2 teaspoon cream of tartar
- Rocky Mountain Frosting
Instructions
Cake
- Sift flour, sugar, baking powder, salt and spices together several times.
- Combine egg yolks, caraway seeds, oil and water in large bowl.
- Add dry ingredients, Beat for about 30 seconds at low speed on mixer or 75 strokes by hand. (Add a few drops of lemon extract for different flavor.)
- Add cream of tartar to egg whites. Beat until stiff peaks form.
- Gradually pour egg yolk mixture over beaten whites; gently fold in.
- Pour into ungreased 10-inch tube pan.
- Bake in slow oven (325 degrees F) for 55 minutes, then increase heat to moderate (350 degrees F) and bake 10 to 15 minutes more.
- Invert pan on rack to cool cake.
- When completely cool, spread Rocky Mountain Frosting over top and sides of cake.
Rocky Mountain Frosting
- In saucepan, blend 1/2 cup butter with 2 1/2 tablespoons flour and 1/4 teaspoon salt. Cook
for 1 minute; do not brown.
- Add 1/2 cup milk; cook until thick.
- While hot, add 1/2 cup brown sugar, firmly packed; beat well.
- Add 2 cups confectioners' sugar, sifted; beat until thick and creamy.
- Add 1 teaspoon vanilla extract and 1 cup chopped black walnuts, or other nuts.
- Spread over top and sides of cake.
Notes
You can make a double batch of frosting and freeze for another cake.
Source: Farm Journal's Country Cookbook (1972)