This recipe is from Sylvia Carter who did a great article on the comeback of lard for the Raleigh News-Observer. There are several Feather Spice Cake recipes on the Internet, but they do not contain lard. This recipe has been in her recipe file box for so long that she’s not sure where she got it.
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
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
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