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Preheat oven to 350F
Grease 2 8" rond layer cake pans. Line bottoms with waxed paper or dust lightly with flour.
1 3/4 cups pre-sifted Monarch soft wheat flour
1/2 tsp. salt
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 cup shortening
2/3 cup lightly packed brown sugar
2 eggs
1/2 tsp. vanilla
3/4 cup buttermilk or sour milk
1/2 cup honey
1/2 cup chopped nuts
Sift together flour, salt, baking powder, baking soda, cinnamon and nutmeg.
Cream shortening.
Blend in, beating until light and fluffy, sugar.
Add eggs and vanilla.
Combine milk and honey.
Stir dry ingredients into creamed mixture alternately with liquid.
Make 3 dry and 2 liquid additions, combining lightly after each.
Fold in 1/2 cup chopped nuts.
Turn into prepared pans.
Bake in preheated oven for 30 to 35 minutes or until cake springs back when touched lightly.
Grease 2 8" rond layer cake pans. Line bottoms with waxed paper or dust lightly with flour.
1 3/4 cups pre-sifted Monarch soft wheat flour
1/2 tsp. salt
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 cup shortening
2/3 cup lightly packed brown sugar
2 eggs
1/2 tsp. vanilla
3/4 cup buttermilk or sour milk
1/2 cup honey
1/2 cup chopped nuts
Sift together flour, salt, baking powder, baking soda, cinnamon and nutmeg.
Cream shortening.
Blend in, beating until light and fluffy, sugar.
Add eggs and vanilla.
Combine milk and honey.
Stir dry ingredients into creamed mixture alternately with liquid.
Make 3 dry and 2 liquid additions, combining lightly after each.
Fold in 1/2 cup chopped nuts.
Turn into prepared pans.
Bake in preheated oven for 30 to 35 minutes or until cake springs back when touched lightly.