WGN Entertainment Reporter Dean Richards is sharing Thanksgiving memories and viewer recipes.
Paul Lockwood from Woodstock submitted this recipe his mom, Helen “Perky” Lockwood used to make. This is his Mom’s recipe from the Bridgewater Congregational Church’s “Tried and True Recipes” cookbook.
Cinnamon Supper Cake
- 1 1/2 cups sugar
- 1/2 cup shortening
- 2 eggs, unbeaten
- 2 tsp. vanilla
- 1 cup milk
- 2 cups sifted flour
- 3 tsp. baking powder
- 1/2 tsp. salt
- 2 tbsp. soft oleo (butter or margarine)
- 6 tbsp. powdered sugar
- 2 tsp. cinnamon
Instructions
Gradually add sugar to shortening in electric mixer, creaming until fluffy.
Add eggs; beat well.
Add vanilla and milk.
Sift together and add flour, baking powder and salt; beat smooth.
Bake in a greased 9 x 13-inch cake pan in 375-degree oven for 20-25 minutes or longer. Test to make sure it is done.
Remove from oven.
At once spread top with oleo, then sift powdered sugar mixed with cinnamon over cake.
Serve warm. Also good cold.
Cinnamon Brown Sugar Glaze:
- 1 Tbsp butter
- 1/4 cup brown sugar
- 2 Tbsp milk
- 1/2 cup powdered sugar
- Dashes Cinnamon
Instructions
Prepare glaze by melting butter, brown sugar & milk in a bowl in the microwave for 30 seconds (cover bowl, in case it splatters.)
Once butter is melted, whisk until sugar dissolves.
Add ½ cup powdered sugar & cinnamon to taste & allow to cool to room temperature.
Drizzle glaze over the cake.
Sprinkle with chopped pecans.
