By Kevin Williams
This is an old, old recipe from Grandma Nettie Wenger in the Dayton, Virginia Mennonite community.  This is a very old Old Order Mennonite community where recipes are prized and cherished and passed down through the generations, usually orally.  I actually have a cookbook compiled by a Mennonite woman in that community and it is a wonderful 330 page repository of recipes, one of the best out there.  But this particular book - Country Home Cooking - is out of print.  I was able to find one used copy on sale on Amazon for $55.  If you are a cook and a collector and you have $55 to blow, I mean, I don't think it's terribly outlandish for what you get.  Recipes like this delicate white cake, golden butter cake, deer bologna, ham s
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- 2 /3 cup shortening
- 2 cups sugar
- 1 teaspoon vanilla
- 3 cups cake flour
- 1 /4 teaspoon salt
- 2 teaspoon baking powder
- 1 cup milk
- 4 egg whites
- 1 teaspoon baking powder
- Cream shortening and sugar.
- Add vanilla.
- Combine dry ingredients and add alternately with milk.
- Beat egg whites until stiff.
- Stir in remaining teaspoon of baking powder.
- Fold into cake batter and blend well.
- Bake in two 9-inch or three 8-inch pans at 350 for about 30 or 40 minutes.
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