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Ingredients
- 1/4 c. butter
- 2 c. sugar
- 4 x Large eggs
- 3 c. cake flour plus 6 TBSPN
- 1 1/2 tsp baking soda
- 2 tsp nutmeg
- 3/4 tsp salt
- 1 1/2 tsp baking pwdr
- 1 1/2 c. buttermilk FROSTING
- 2 x egg whites
- 1 1/2 c. sugar
- 2 tsp light corn syrup
- 1/2 c. cool water
- 1 dsh salt
- 1 tsp vanilla
- 1 c. walnuts minced yellow food coloring
Directions
- Cream butter & sugar till light & fluffy. Add in Large eggs, one at a time, beating well after each. Sift together dry ingredients; add in to creamed mix alternately with buttermilk, beating well after each addition. Pour into 2 prepared 9 ich layer cake pans.
- Bake at 375 degrees for 20-25 min
- Remove from oven, let cold 10 min, remove from pans.
- FROSTING Place all ingredients but vanilla, nuts & food coloring in top of a double boiler (not over heat). Beat 1 minute with electric or possibly rotary beater to blend. Place over boiling water & cook, beating constantly, till frosting forms stiff peaks (about 7 min). Remove from boiling water. Add in vanilla & beat till spreading consistency. Add in minced nuts to 2 c. of frosting, spread between layers. Tint remaining frosting yellow; frost sides & top of cake. Trim with a crown of walnuts.
- State Fair"
- NOTES : Grand Champion at the Illinois State Fair is the best of the best. Which is, the judges take all the blue ribbon winners & pick one to be the Grand Champion.
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