Vintage Hurry-Up Spice Cake

From Pillsbury Bake-off Winner Cookbook published 1959 (recipe by winner Bessie Kent, LA) A layer of sugar, pecans and spice inside and on top of this cake. A simple cinnamon icing completes the cake.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Add 1 cup sugar and 3/4 cup brown sugar gradually to 1/2 cup shortening, creaming well.

Step 2

Blend in 3 unbeaten eggs, beating well after each.

Step 3

Sift together 3 cups sifted all-purpose flour, 3 teaspoons baking powder, 1 teaspoon salt, 1 teaspoon cinnamon, 1/2 teaspoon allspice, and 1/2 teaspoon nutmeg. Set aside.

Step 4

Combine 1 cup milk and 1 teaspoon vanilla. Add alternately with the dry ingredients to creamed mixture. Blend well after each addition.

Step 5

Combine 3/4 cup pecans, 1/2 cup brown sugar, 2 tablespoons flour, 1 teaspoon cinnamon, and 2 tablespoons butter; mix well. Set aside.

Step 6

Pour half of batter in a 13x9x2-inch pan, well greased and lightly floured on bottom. Sprinkle with pecan mixture, reserving 1/4 cup. Top with remaining batter and the pecan mixture.

Step 7

Bake at 350°F for 50 to 60 minutes.

Step 8

Cinnamon Icing: Combine 1 cup sifted confectioners’ sugar, 1/4 teaspoon cinnamon, 1/4 teaspoon vanilla, and 3 tablespoons cream. Mix thoroughly.

Step 9

While hot, drizzle with Cinnamon Icing.