Spice Cake

I can't believe I forgot to tell you about my spice cake on Wednesday! I blame it on my floor. Someone asked why we were replacing the floor. Here's the short answer:Lovely, wasn't it? It was like this in many places. Now, on to important things.

This is a really good cake. It's easy, it requires no frosting, it can be served warm - and when it's 2 degrees outside, you really appreciate warm - and it tastes good, besides. What more can anyone request of a cake (other than a lack of calories - can't help you there, sorry)? Adapted from the Ladies Home Journal cookbook from the late 1950s, this one is a keeper.

MERINGUE TOPPED SPICE CAKE

3/4 cup softened butter
2 cups brown sugar
1 tsp vanilla extract
3 egg yolks
2-1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp ginger
1/4 tsp nutmeg
2 tsp cinnamon
1 tsp salt
1-1/4 cups sour milk
3 egg whites
1/4 cup white sugar
dash cinnamon (or more, if you're Grace)
4 tbsp praline powder or chopped nuts

Cream the butter with the brown sugar until light and fluffy. Beat in the vanilla, then the egg yolks, one at a time. Sift together the dry ingredients, and add in 2 additions, alternating with the sour milk. Beat until smooth. Pour into a 13x9 pan, and bake 1 hour. Just before the hour is up, whip the egg whites until foamy, then add the sugar and beat until stiff peaks form. Add the cinnamon and beat until combined. Remove the cake from the oven after one hour, quickly spread the meringue on top of it, sprinkle with praline powder or chopped nuts, and bake an additional 15 minutes. Serve warm or cold; no frosting necessary. Thor tried to convince everyone that dogs like this cake, too, and I'm sure they do, but no one was sharing. He got a doggy treat instead.

Edited to add: To sour the milk, put 1 tablespoon of lemon juice or vanilla in the bottom of a measuring cup, then fill to the 1-1/4 cup line with milk. By the time you are ready to use it, it will be sour!

And I just realized that this is eligible to join Grace's lineup of cinnamon lovers' foods! Cool!