Nutmeg Cake

Different ingredient for a cake.....nutmeg....from 1968.

Nutmeg Cake
Mrs. Elsie Stitt

1/4 cup butter or margarine
2 cups sugar
4 eggs
3 cups sifted flour
2 teaspoon nutmegs
1 1/2 teaspoon baking powder
3/4 teaspoon salt
1 1/2 cup buttermilk

Cream butter and sugar until light and fluffy. Add eggs , one at a time, beating well after each addition. Sift together dry ingredients; add to creamed mixture, alternately , with butter milk, beating well after each addition. Pour into 3 greased and floured 9-inch layer cake pans. Bake 20 to 25 minutes at 375 degrees.

ICING

2 egg whites
1 1/2 cups sugar
2 teaspoon white corn syrup
1/3 cup cold water
 dash salt
1 teaspoon vanilla
1 cup walnuts
 yellow food coloring

Place all ingredients, except vanilla, nutmeats and food coloring in top of double boiler ( not over heat). Beat 1 minute with electric or rotary beater to blend. Place over boiling water and cook, beating constantly, until frosting forms soft peaks, about 7  minutes. Remove from boiling water. Add vanilla and beat until spreading consistency. Add nutmeats to 2 cups of frosting. Spread layers of cake. Tint remaining frosting and frost top of cake and sides of cake. Decorate cake with additional nutmeats.