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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This one is from the 1953 4th Grand National Pillsbury baking contest. Ingredients:
2 1/4 cups sifted pillsbury's best enriched flour |
3 teaspoons baking powder |
1 teaspoon salt |
2/3 cup shortening |
1 cup sugar |
1 teaspoon grated lemon rind |
3/4 cup milk |
4 egg whites |
1/2 cup sugar |
1 cup jellied cranberry sauce, cut into 1/4-inch cubes |
2 egg whites |
3/4 cup sugar |
1/3 cup light corn syrup |
2 tablespoons water |
1/4 teaspoon salt |
1/4 teaspoon cream of tartar |
1 teaspoon vanilla |
6 drops red food coloring |
Directions:
1. Sift together flour, baking powder, and salt.
2. Blend together shortening, one cup sugar, and lemon rind, creaming well.
3. Add milk alternately with dry ingredients to creamed mixture, beginning and ending with dry ingredients. Blend thoroughly after each addition, with electric blender on low speed.
4. Beat the egg whites until soft mounds begin to form.
5. Add gradually 1/2 cup sugar, beating constantly until meringue stands in heavy, shiny peaks.
6. Fold gently but thoroughly into batter.
7. Fold in the cranberry sauce.
8. Pour into two well greased and floured 8-inch round layer pans.
9. Bake in 375* oven for 30 to 35 minutes. Cool and frost.
10. Pink Fluffy Frosting:.
11. Combine first 6 ingredients in top of double boiler.
12. Cook over rapidly boiling water, beating with rotary beater or electric mixer until mixture stands in peaks.
13. Remove from heat.
14. Add vanilla and food coloring; continue beating until thick enough to spread.
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