Rocky Mountain Cake
Black walnuts are the rocks in this recipe shared by a ranch woman.
- 2 cups sifted flour
- 1 1/2 cups 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
- 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 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
- 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 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 and 1 cup chopped black walnuts, or other nuts. Spread over top and sides
You can make a double batch of frosting and freeze for another cake.
Source: Farm Journal's Country Cookbook (1972)
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