Mud Hen Cake Bars Recipe

"The name of these cake bars grabbed my attention. It sounded like an old farm recipe to me and it sounds so delicious. It is a contest winning recipe from TOH, submitted by Kristine Chayes and this recipe has been in her family history for generations. The name comes from the speckled meringue topping that resembles the coloring of hens. See, doesn't that sound like it came from an old farm recipe!"

Original is 24 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (35.9 g)
Calories 145.7
Total Fat - 8.8 g
Saturated Fat - 4.2 g
Cholesterol - 30.6 mg
Sodium - 64.7 mg
Total Carbohydrate - 17.6 g
Dietary Fiber - 0.7 g
Sugars - 9.1 g
Protein - 1.8 g
Calcium - 10.4 mg
Iron - 0.3 mg
Vitamin C - 0 mg
Thiamin - 0 mg

Step by Step Method

Step 1

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour and salt; beat into creamed mixture. Spread into a greased 13x9-in. baking pan. Bake until a toothpick inserted in center comes out clean, 12-15 minutes.

Step 2

Meanwhile for meringue, with clean beaters, beat egg whites with cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form; gently fold in pecans.

Step 3

Spread preserves over hot cake. Spread meringue over preserves, sealing meringue to edges of pan. Bake until meringue is golden brown, 15-20 minutes. Cool completely on a wire rack. Refrigerate leftovers.