Prince of Wales Spice Cake & Sea Foam Frosting

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A little history: Prince of Wales spice cake used to be popular in the ’30s and ’40s as a groom’s cake. This 1957 recipe for it—requested by reader Brian M.—is from one-time Texas food authority Helen Corbitt, author of many cookbooks. The cake goes well with glossy, coffee/almond-flavored Sea Foam Frosting—also from Ms. Corbitt. Sea Foam frosting without the coffee–a recipe Sheila S. asked us to find, is also included in our recipe archive. Sheila remembers her mother making it: “So good, you could almost eat it like candy!” Note: This spice cake and the coffee-spiked Sea Foam first appeared in Helen Corbitt’s Cookbook, 1957, reprinted here with permission from Houghton Mifflin Harcourt Publishing. However, Ms. Corbitt did not pair her Prince of Wales with seafoam, but rather, with a lemon icing. We’ll post that recipe soon, as well.

Makes one two-layer cake

Cake batter Ingredients

  • 1 ½ cups sugar
  • 1/3 cup shortening (I used butter)
  • 3 eggs, beaten
  • 1 ½ Tbsp molasses (NOT blackstrap)
  • 1 ½ tsp baking soda
  • 1 ½ tsp ground cinnamon
  • ¾ tsp ground cloves
  • ¾ tsp nutmeg
  • 3 cups sifted cake flour
  • 1 ½ tsp baking powder
  • 1 ½ cups sour milk

Sea-foam icing Ingredients

  • ½ cup brown sugar
  • 1 cup white sugar
  • 4 Tbsp hot water
  • 2 Tbsp strong coffee
  • ¼ tsp cream of tartar
  • 2 egg whites, stiffly beaten
  • ¼ tsp salt
  • ½ tsp almond extract
  • ¼ tsp baking powder


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