SUBMITTED BY Rosetta Sperring
* The first Pink Lozenger Cake recipe is a very heavy cake with a very light taste of mint. ** The recipe below is another version I’ve not made yet, but it looks to be a much lighter version of the Pink Lozenger Cake above, but not as heavy. “Pink Lozenger Cake” (or Pink Mint Cake)1 cup butter
3 cups sugar
5 eggs
4 cups flour
4 teaspoons baking powder
1 teaspoon baking soda
Pinch of salt
1/4 pound of Pink Lozengers
1-1/2 cups milk1. Dissolve Pink Lozengers very lowly 1-1/2 cups milk 24 hours ahead of time in the refrigerator.
2. Sift together flour, baking powder, baking soda and pinch of salt and set aside until ready to use.
2. Cream butter until light yellow and slowly add sugar and cream well.
3. Add eggs one at a time and beat well.
4. Alternately add flour mixture and Pink Lozenger mixture to creamed mixture.
5. Add vanilla. Bake in 3 greased and lightly floured 9” baking pans and bake at 350 for 30 minutes or until done. “Pink Lozenger Cake” (or Pink Mint Cake)1/2 pound Pink Lozenges
1-1/2 cups milk
1 cup sugar
1/2 cup Crisco
1-1/4 teaspoon vanilla
3 teaspoons baking powder
3 cups cake flour
4 egg whites, beaten stiff1. Dissolve the Pink Lozengers in one and one half cups milk. Keep in refrigerator until dissolved, usually about 24 hours.
2. Cream together sugar and shortening until light yellow.
3. Sift together flour and baking soda.
4. Alternately add the flour mixture and lozenge mixture to the creamed mixture.
5. Add vanilla.
6. Slowly fold in egg whites…do not beat after adding egg whites. Bake in greased and lightly floured baking pans and bake at 350 for 30 minutes or until done. (recipe did not give size of pans or how many).
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