This recipe was one of the first I hand-copied out of my mother's recipe book when I was a young bride. I have made it many times over the years, and it always turns out beautifully!
You can read a bit more about my AMAZING, faithful, hard-working, inspiring Grandma Nielsen here. She was reunited with my loving Grandpa Nielsen in heaven in August of 2014. I treasure every memory I have of her, and that is one reason why this recipe is such a special one. I can picture her busy in the kitchen, baking this cake for her eight children, and then for her multitude of grandchildren.
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| Notice the words and artwork added by my son Lliam many years ago. He's now 21 years old. |
Grandma Nielsen’s Busy Day Cake
{From Grandma Lawana Nielsen}
Cake Ingredients:
- 1 ⅔ c. flour
- ¼ tea salt
- 1 ½ tea. cinnamon
- ½ tea. nutmeg
- ¼ tea. cloves
- 2 ½ tea. baking powder
- 1 c. sugar
- 1 egg
- ⅔ c. milk (@ room temperature)
- ⅓ c. shortening
Topping Ingredients:
- 3 Tbl. melted butter
- 5 Tbl. brown sugar
- 3-5 Tbl. cream or evaporated milk (regular milk will do in a pinch.)
- ½ c. coconut and/or chopped nuts
- Preheat oven to 375 degrees.
- Sift dry ingredients together.
- Add remaining ingredients to dry ingredients.
- BEAT on high for 2 minutes.
- Pour batter into a greased 9x13 pan.
- Bake in the preheated 375 oven for 25 minutes.
- Make topping.
- Remove cake from oven.
- Spread topping on top of warm cake.
- Return cake to oven on high broil-- watch it carefully!
- Remove from the oven as soon as the topping is brown and bubbly.
- Serve warm!
