This is a recipe given to my mother by her mother-in-law, my paternal grandmother. During WW I, my grandfather was stationed on the Mexican border and my grandmother, a Taylor, Texas farm girl, was already a wonderful cook and she brought home many new & wonderful recipes with her. This is one of them and though it can be baked in 2 loaf pans, my mother always baked it in a 9 x 12 x 2 and became as much a part of our picnic fare as fried chicken & potato salad! *I tried making it when we lived in Denver, but the altitude & this recipe didn't work. BTW, the icing IS baked with the cake!
1Grease & flour two loaf pans or one 9 x 12 x 2 cake pan. Preheat oven to 325 degrees.
2Cream butter and sugar, add beaten egg yolks and whites, add diluted milk in which vinegar has been added alternately with sifted dry ingredients. Add vanilla and place in prepared pan(s).
3Making the icing: Beat egg whites until stiff, gradually add sugar and continue to beat, add nuts and spread as far to the edges on the unbaked cake as you can.
4Bake 40 minutes at 325 degrees. The icing is more of a very sugary meringue, but when the large amount of brown sugar is added, you'll see that it doesn't remain in soft peaks. It will probably crack during baking, but don't worry. It will taste wonderful!