2 c Flour, all-purpose
2 ts Baking powder
2 ts Cinnamon
1 c Butter or margarine
1 1/2 c Sugar
3 ts Caraway seed
5 lg Egg yolks; well beaten
1/3 c Milk
5 lg Egg whites
-cinnamon glaze- 2 c Confectioner’s sugar; sifted
1 ts Cinnamon
4 tb Cream; hot
A winner in the senior division of the 1953 Pillsbury Bakeoff. Sift together the flour, baking powder and cinnamon. Cream the sugar and butter then add the well beaten egg yolks, milk and caraway seeds. Mix very well. Beat the egg whites until stiff peaks form; fold gently into the batter, incorporating thoroughly. Turn batter into a 9-inch tube pan, well greased and floured on bottom only. Bake in preheated 325 degree oven for 45-50 minutes. Cool and frost. Cinnamon Glaze: Sift together the confectioners’ sugar and cinnamon. Add 4-5 tablespoons of hot cream; blend until glaze is of spreading consistency. Pat Dwigans —–