Grandma's Lemon Spice Marble Cake
1 c sugar
1/2 c butter, softened
1/2 c milk
1 t lemon extract
2 t baking powder
2 1/2 c flour, Sifted
4 egg yolks
1 c brown sugar
1/2 c molasses
1/2 c soured milk, separated
1 t baking soda
1 t cloves, Ground
1 t cinnamon, Ground
1 t nutmeg, Ground
1 1/2 c softed flour
Lemon Cream Cheese Frosting
6 oz cream cheese, softened
1 1/2 t fresh lemon juice
1/2 t lemon peel, Grated
4 c powdered sugar, sifted
1 t cold water optional, up to 3 tsp
Preheat oven to 350 degrees. Grease & flour two 9" round cake pans. Separate 4 eggs. Set aside egg yolks. Beat egg whites until stiffpeaks form, set aside.
Lemon Cake: Cream together sugar & butter in a medium bowl. Beat in milk & lemon extract.
Stir the flour & baking powder together in separate bowl.
Add the flour mixture to the creamed mixture a third at a time, beating well after each addition. Fold egg whites into batter until completely blended.
Spice Cake: Combine egg yolks, brown sugar, mlasses & butter together in a medium bowl. Beat until well blended. Pour 1 Tbsp of the sour milk into a small bowl & stir in the baking soda until dissolved. Set aside.
Add the remainder of the sour milk to the molasses mixture and beat well.
Stir the flour & spices together in a spearate bowl.
Add the flour mixture in the molasses mixture a third at a time, beating well after each addition.
Add the reserved sour milk baking soda mixture & beat until well blended.
To Prepare Cake Drop small spoonfuls of lemon & spice batter alternately into prepared cake pans, dividing both batters evenly between the two pans.
Try to put mostly lemon batter around the edges, the spice batter puffs up more & may run over the pan edge while baking. Run a knife through the batter in each pan several times to increase the marbling effect. Bake in preheated oven for 35-45 minutes or until toothpick inserted in the center of each layer comes out clean. Cool 15 minutes, remove from pans. Cool completely. Frost with Lemon Cream Cheese Frosting
Lemon Cream Cheese Frosting: Blend together cream cheese, lemon juice & lemon peel.
Add the powdered sugar gradually, blending well. If frosting is too stiff to spread, blend in cold water 1/2 tsp at a time until desired consistency is reached.
3 lb grapes (to make 4 cup juice)
7 c sugar (c & h)
1 certo liquid fruit pectin
Remove stems from grapes; crush grapes.
Place in saucepan; add 1/2 cup water. Bring to a boil. Reduce heat; cover and simmer 10 minutes.
Place 3 layers of damp cheesecloth over a large bowl. Pour fruit into cheesecloth. Tie cheesecloth closed and let drip into bowl until dripping stops.
Measure 4 cups juice into a 6 to 8 quart saucepot.
Stir sugar into ju ice.
Add 1/2 teaspoon butter or margarine to prevent foaming during cooking. Bring mixture to a full rolling boil, stirring constantly. Quickly stir Certo into juice mixture. Return mixture to a full rolling boil and boil exactly 1 minute, stirring contantly. Remove from heat. Skim off any foam. Fill jars, leaving 1/4" to 1/8" head space. Wipe rims; adjust 2 piece lids. Process 5 minutes in boiling water bath.
Yield 7 8 (8 ounce) jars
Wisconsin State Fair