Homecoming Cake

Homecoming Cake


3 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon soda
1/2 teaspoon salt
2/3 cup shortening
1 1/2 cups of sugar
3 eggs, separated
1 cup milk
1 cup thick jam


  1. Sift the first seven dry ingredients. 
  2. Cream shortening; add sugar gradually beat until fluffy. 
  3. Add egg yolks one at a time, beat well each time.
  4. Add dry ingredients alternately with milk and jam; mix well. 
  5. Fold in egg whites, beaten stiff but not dry. 
  6. Bake ina greased loaf pan, lined with waxed paper in a very moderate oven (350 to 375-degrees). 
  7. Cool cake completely. cover with Praline Icing  made as follows:


3/4 cup sugar
1/4 cup evaporated milk
1/2 cup maple syrup
1/2 cup pecan nutmeats, chopped

  1. Boil the first three ingredients together to 238-degrees, or until a little syrup dropped in cold water forms a soft ball. 
  2. Remove from heat; stir, do not beat, only until the surface takes on a crackling appearance and the mixture shows signs of sugar in the nutmeats. 
  3. Pour at once on the cake to make a thin, crisp topping. 

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