Spanish Cake
Recipe No. 54 from the U.S. Army's WWII cookbook — Cakes and Cookies. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 54 from the U.S. Army’s WWII cookbook — Cakes and Cookies. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Directions
- Sift 1¼ ounces (five mess kit spoons) cinnamon with dry ingredients in recipe for plain cake. Frost with lemon butter or mocha butter frosting (recipes Nos. 93 and 94) or cover before baking with cinnamon topping (recipe No. 104).
Notes
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 54, Cakes and Cookies. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.