2/3 c Shortening
2 c Brown sugar, packed
2 Egg yolks
1 ts Baking soda
1 1/4 c Sour milk; * see note
2 1/3 c All-purpose flour
1 ts Baking powder
1 ts Cinnamon
1/2 ts Ground nutmeg
1/2 ts Ground cloves
3/4 ts Salt
1 ts Vanilla extract
Meringue: 2 Egg whites
1 c Brown sugar, packed
1/2 c Nuts; chopped
Recipe by: Jo Merrill * To make sour cream, add 1 1/4 tablespoon vinegar or lemon juice to the milk and let stand a few minutes before using in this recipe. 1-Cream together shortening and brown sugar. Add eggs; mix well. 2-Dissolve baking soda in sour milk and set aside. 3-Combine all remaining
dry ingredients. Add sour milk and dry ingredients alternately to cream mixture. Add vanilla and mix until smooth. Spread into greased 9 x 13 inch baking pan. 4-To prepare meringue: Beat egg whites until stiff. Slowly add brown sugar and continue beating until smooth. Spread over cake batter and sprinkle with chopped nuts. 5-Bake in preheated 350 degree oven for about 50 minutes. Recipe from Lancaster County Cookbook–Jo Merrill
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