2 eggs, separated
1 1/2 cups sugar, divided
1/3 cup lard
2 1/4 cups sifted cake ﬂour
1 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg or mace
1/4 teaspoon cloves
1 cup plus 2 tablespoons buttermilk, divided
BEAT egg whites until frothy. Gradually beat in 1/2 cup of the sugar. Keep beating until very stiff and glossy.
STIR lard in another bowl to soften it; cream in 1 cup sugar. Sift together ﬂour, baking powder, baking soda, salt, cinnamon, nutmeg or mace and cloves. Add dry ingredients with 3/4 cup of the buttermilk. Beat on medium speed for 1 minute, scraping bottom and sides of bowl.
ADD remaining buttermilk and the egg yolks. Beat 1 minute, scraping.
GENTLY fold in whites mixture.
SCRAPE into 2 greased and ﬂoured 8-inch-round pans or a 13x9x2-inch pan. Bake in preheated 350-degree oven for 25 to 35 minutes or until a toothpick or cake tester comes out clean. Cool. Fill and frost with seafoam frosting (Seven-Minute Frosting made with brown sugar) or caramel frosting.
Yield: 1 cake
Read more here: http://www.newsobserver.com/2014/01/21/3552428/lard-the-comeback-fat.html#storylink=cpy