Independence Day Cake

Yield: varies

Ingredients:​​​​​​

• Cake

• 8 ounces flour

• 6 ounces sugar

• 4 ounces butter

• 2 ounces milk

• 2 eggs

• 2 teaspoons yeast

• 1/2 teaspoon cinnamon

• 4 ounces raisins (optional)

• 1/16 teaspoon each: nutmeg, cloves, mace

• 1/2 teaspoon salt

• 1/2 teaspoon vanilla

• Italian Buttercream Frosting​

• 8 ounces sugar 

• 2 ounces water 

• 4 ounces egg whites 

• 8 ounces butter 

• 2 ounces shortening 

• 0.5 teaspoon lemon juice 

• 0.75 teaspoon vanilla extract 

Directions​ for cake:​

1. ​Proof yeast in warm water with a pinch of sugar.

2. Cream butter and sugar in a bowl; add eggs and vanilla.

3. Put flour in a separate bowl; add salt and spices and mix.

4. Add dry ingredients to butter mixture and mix.

5. Add milk and yeast and mix.

6. Grease and flour 1 8-inch cake pans.

7. Bake at 350 degrees for 35 to 30 minutes.

Optional: May frost with a buttercream frosting.

​

Directions​ for frosting:

1. Place water and then sugar in sauce pan cook to 114 Celsius.

2. Whip egg whites on high and add hot sugar mixture at 120 degrees Celsius.

3. Allow to cool completely then add remaining ingredients.