This recipe was handed down to me from my
great aunt on my dad's side. Aunt Norma learned how to make this cake from her
mother and her grandmother. To get this recipe my great aunt and I spent many of a Friday
night making it by the measurements that she knew, a handful of this and a
pinch of that. I watched her
diligently measure and re-measure until we had it right. I treasure the time spent with her and treasure this recipe
just as much. Now my kids have a
piece of their family history to hand down to their kids when they are old
enough.
Ingredients:
1 c. packed brown sugar
3/4 c. white
sugar
2 1/2 c.
flour
1 tsp.
nutmeg
1 tsp. salt
1 tsp.
cinnamon
3/4 c.
vegetable oil (canola oil works too)
2 tsp.
cinnamon
1 T.
vegetable oil
1 beaten egg
1 tsp.
baking soda
1 c. sour
milk (add 1 T. lemon juice or vinegar and regular milk in measuring cup to
make 1 c. of sour milk)
Directions:
Combine first seven
ingredients together. Take out
3/4 c. of this mixture for the topping. To
the topping mixture, add 2 tsp. cinnamon and 1 T. vegetable oil and mix with a
fork. Dissolve the baking soda
into the sour milk (be sure that you are using at least a 2 c. measuring cup
and watch very carefully). Add
this mixture and beaten egg to the remaining mixture from the beginning step.
Stir this mixture well and pour into a lightly greased 9x12-inch cake
pan. Sprinkle the topping over it
and bake at 350 degrees for about 40 minutes.
Use a toothpick inserted in center to test for doneness.
Cool and enjoy!
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