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Prince of Wales Cake
Makes one two-layer cake
Ingredients
- 1 ½ cups sugar
- 1/3 cup shortening (I used butter)
- 3 eggs, beaten
- 1 ½ Tbsp molasses (NOT blackstrap)
- 1 ½ tsp baking soda
- 1 ½ tsp ground cinnamon
- ¾ tsp ground cloves
- ¾ tsp nutmeg
- 3 cups sifted cake flour
- 1 ½ tsp baking powder
- 1 ½ cups sour milk
Ingredients for Sea Foam Icing
- ½ cup brown sugar
- 1 cup white sugar
- 4 Tbsp hot water
- 2 Tbsp strong coffee
- ¼ tsp cream of tartar
- 2 egg whites, stiffly beaten
- ¼ tsp salt
- ½ tsp almond extract
- ¼ tsp baking powder
Instructions
- Preheat oven to 350 degrees. Cream shortening and sugar; add eggs, molasses.
- Sift dry ingredients together. Add to creamed mixture alternately with sour milk, being careful not to over mix.
- Pour into well greased and floured cake pans. Bake at 350 degrees 20 to 25 minutes. Cool.
- To make icing, boil sugar, water, coffee and cream of tartar until the mixture spins a thread, or 248 on candy thermometer. Remove from heat and pour very slowly into stiffly beaten egg whites, continuing to beat until thick. Add salt, almond extract and baking powder and beat until spreading consistency.
- Pile icing thickly on cake.
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A little history: Prince of Wales spice cake used to be popular in the '30s and '40s as a groom's cake. This 1957 recipe for it—requested by reader Brian M.—is from one-time Texas food authority Helen Corbitt, author of many cookbooks. The cake goes well with glossy, coffee/almond-flavored Sea Foam Frosting—also from Ms. Corbitt--a recipe Sheila S. asked us to find. She remembers her mother making it: “So good, you could almost eat it like candy!” Both recipes first appeared in Helen Corbitt's Cookbook, 1957, reprinted here with permission from Houghton Mifflin Harcourt Publishing.
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