1 lb. confectioners sugar
1 lb. butter
6 eggs
2 ¾ cups cake flour
½ tea mace
1 tea. vanilla

Cream butter, add sugar and cream well.  Beat in eggs one at a time.  Sift flour with mace and a pinch of salt.  Add to creamed mixture.  Add vanilla last.  Bake in two medium bread pans or three small ones.  Do not grease.  1 hour at 350.
(We often omit mace and use either 1 ½ tea. vanilla or half vanilla and half lemon extract)

3/4 C. Cake flour
1 1/2 tsp. cinnamon
3/4 tsp. allspice
1 1/4 tsp. ginger
6 lg. eggs separated
1/3 c. sugar
1/3 c. packed light brown sugar
2/3 c canned pumpkin
1/8 tsp. salt
Powdered sugar

Pre-heat oven to 375 degrees. Line a 15" X 10" X 1" baking sheet with parchment paper Spray parchment with cooking spray.

Sift flour and spices in small bowl. In separate bowl, beat egg yolks and sugars until very thick. Add pumpkin to egg mixture and beat at low speed until incorporated. Add dry ingredients and beat at low speed until moistened. Beat egg whites and salt until stiff. Fold into cake batter with a spatula until white streaks are gone.

Spread batter smoothly on baking sheet and bake 15 to 18 minutes or until tester comes out clean. While cake is hot, dust generously with powdered sugar. Loosen edges (trim a bit if crisp) and turn onto a kitchen towel. Fold towel over edges and roll up. Cool completely, edge down, in refrigerator before filling. The cake may be frozen at this point and filled later.

FILLING

1 1/2 Cups heavy cream
1 tsp. cinnamon
3/4 c. chopped pecans
4 Tbsp. powdered sugar

Whip cream with cinnamon and powdered sugar. Un-roll cake and fill with about 3/4 of cream mixture . Sprinkle with 1/2 c. nuts. Re-roll cake and top with balance of cream and nuts. You may sprinkle a little cinnamon for garnish. I like to slice diagonally for serving.

¼ c. hot water
2 squares unsweetened chocolate
2 T. butter
2 c. confectioners sugar (measure un-sifted)
1 t. vanilla

Heat water and butter; add vanilla and melted chocolate.  Add sugar and beat until of spreading consistency.

2 egg whites
1/3 c. water
1 ½ c. firmly packed dark brown sugar
1 t. vanilla

Mix unbeaten egg whites, sugar and water together in top of double boiler.  Stir until mixed and smooth.  Cook and beat with electric mix 3 to 4 minutes or until it holds gentle peaks.  Remove from heat and continue to beat until frosting holds definite peaks.

2 egg whites
1 ½ cup sugar
1 ½ t. light corn syrup
1/3 c. cold water
¼ t. cream of tartar
1 t. vanilla

Cook all ingredients over boiling water for about seven minutes beating constantly with electric mixer.  Add vanilla and continue to beat until of spreading consistency.

The first time we ate this cake Isabelle Lamb made it.  She had a way with cakes and it was so delicious.

(Butter or Pam a 10” tube pan)
1 Butter Recipe Golden Cake Mix (Reserve 2 T. for streusel)
4 large eggs
1 c. sour cream
1/3 c. vegetable oil
¼ c. sugar

Mix all ingredients and beat for two minutes.  Spoon 2/3 of batter into pan.  Sprinkle with 2/3 of streusel, then top with remaining batter.  Sprinkle remaining streusel over cake and bake at 375 for 45 to 55 minutes.

STREUSEL TOPPING

Mix together:
Reserved cake mix
2 T. Brown Sugar
2 t. cinnamon
1 c. chopped  pecans

Mix:
¼ c. brown sugar
1 t. cinnamon
½ c. chopped nuts
½ t. salt

Sift:
1 ½ c. flour
1 t. soda
1 ½ t. baking powder

Cream:
½ c. shortening
1 c. sugar

Beat in one at a time two eggs. Add 1 t. vanilla.  Add dry ingredients alternately with 1 c. sour cream.  Put ½ dough in pan.  Sprinkle ½ cinnamon mixture on it.  Then other half dough and finish with cinnamon.  Bake 25 minutes in 350 degree oven.  Makes (1) 9” X 13” cake

3 c. sugar
¼ t. soda
1 c. butter
1 c. sour cream
6 eggs
salt
3 c. flour
vanilla

Cream sugar and butter.  Add eggs one at a time.  Add cream and vanilla and fold in flour which has been sifted with soda and salt.  Bake in prepared tube pan for 1 hour and 15 minutes.

In the early days this was a cake we made often.  Great served with fresh strawberries from the garden and whipped cream.

6 egg yolks
1 ½ cup sifted cake flour
½ c. cold water
¼ tea salt
1 ½ cups sifted sugar
6 egg whites
½ tea vanilla
¾ tea cream of tartar
½ tea. lemon extract

Beat yolks until thick and lemon colored.  Add water and continue beating until very thick.  Add flavoring. Beat in sugar 1 tbsp. at a time.  Fold in flour sifted with salt, in thirds.  Beat egg whites with cream of tartar until they form stiff peaks.  Gently fold into yolk mixture.  Pour into un-greased 10” tube pan. Cut through batter with knife to break air bubbles.  Bake in 350 oven one hour.  Cool inverted over neck of bottle.  Remove from pan when cooled.

Sift into bowl:
2 cups flour
2 cups sugar
1 tea. soda and pinch of salt
In sauce pan heat:
2 sticks butter
4 Tbsp. cocoa
1 cup water

Pour over flour mixture along with 2 eggs and ½ c. sour cream.  Batter will be thin.

Pour into greased un-floured 13” pan or two 9” layers.  Bake 30 to 40 minutes at 350 degrees.

While still hot frost with the following:
1 box confectioners sugar
1 stick butter melted with 6 Tbsp. cocoa
7 Tbsp or more, milk , 1 1/2 t. vanilla, 1c. Chopped nuts.  Beat all together except nuts.  Then stir in nuts.  Frosting will be thick.  Put gently in mounds on hot cake.  As it melts, spread over cake.