posted by Margaret 03-21-99 6:08 PM
Buttercup Cake
1/2 cup shortening (part butter for flavor)
1 1/2 cup sugar
2 eggs
2 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon soda
1 cup buttermilk
1 teaspoon vanilla
1/4 teaspoon each almond, lemon and orange extracts
Cream shortening, add sugar gradually and cream until fluffy. Blend in well beaten eggs. Mix flour, baking powder,
soda and salt together and stir into creamed mixture alternately with buttermilk.
Blend in the flavorings. Pour into 2 well greased and floured or nonstick sprayed 8 or 9 inch round pans. Bake 30-35 minutes at 350.
Buttercup Icing
2 eggwhites
1 cup sugar
2 teaspoon water
1/2 teaspoon vanilla
1/2 teaspoon each almond, orange, and lemon extracts
3 tablespoons very soft butter
Combine in top of double boiler the egg whites, sugar, and water. Stir enough to completely blend ingredients.
Place over rapidly boiling water and beat with rotary beater until mixture is white and very light.
Icing is done when it holds its shape as beater is pulled out. This takes 4-5 minutes. Remove from heat and beat in
flavorings, then beat occasionally until cool. When icing is thoroughly cool, carefully fold in butter.
Butter should be very soft but not melted. Fill and frost cake. You can decorate the edge of the cake by sprinkling
the top with finely grated lemon or orange rind.