1917 to 1945 Cake #13

Miss Sadie's Spice Meringue Cake

In the 1930's, cooks figured out a way to reserve a few whites from their eggs to create a meringue. Meringues were used to cover ice cream, to top pies, turned into cookies, and used as an inexpensive option for covering cakes. The Spice Meringue cake was usually made at home for the family. The meringue went on top of the batter before the cake went into the oven and the cake would come out with a beautiful crunchy topping. Sadie Le Sueur, or Miss Sadie, was in charge of ladies luncheons at the centennial Club, in Nashville, in 1938. She made her spice cake a little different by adding brown sugar to the meringue.

My Experience:

This cake was pretty straightforward. It has cinnamon, cloves, and brown sugar: in other words, lots of ingredients with strong flavors. I had never made a meringue with brown sugar, but it didn't change the process at all. The recipe warned against letting the pecans burn. Well my pecans got a bit burned, but I didn't want to mess up the bake of the meringue so I didn't cover it. This cake was tasty. Once again, this cake is easy enough for the littles to help out:)

Neighbor's Comments:

"Yummmm"

"Omg....yumm...one of my favorites so far!"