Coventry Cake
1/4 c. lard or shortening
light brown sugar
2 large eggs, separated
2-1/3 c. all-purpose flour
1-1/4 c. buttermilk
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1 tsp vanilla extract
1/2 tsp ground nutmeg
1/4 tsp ground cloves
15 pecan halves
Preheat oven to dg350. Grease and flour 13- by 9-inch glass baking dish.
In large bowl, with mixer at medium speed, mix lard, 1 cup packed
brown sugar and egg yolks until blended. Reduce speed to low. Beat in
flour, buttermilk, baking soda, baking powder, cinnamon, vanilla
extract, nutmeg and cloves until blended. Spoon into baking dish.
In small bowl, with mixer at high speed, beat egg whites until soft
peaks form. Gradually sprinkle in 1 cup packed brown sugar until sugar
dissolves. Spread meringue over unbaked cake batter, covering top
completely. Arrange pecan halves in three rows of five pecans each.
Bake cake 40-45 min. until tests clean. Cool cake in pan on wire rack.
To serve: cut cake between pecans. Makes 15 servings--244 calories each.
Serve with butter pecan ice cream.
Enjoy!
Sherri
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