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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/2 lb butter, softened |
6 tablespoons sugar |
6 eggs, separated |
2 (8 ounce) boxes corn muffin mix |
1 1/4 cups milk |
2 teaspoons baking powder |
1 dash salt |
1/2-2 teaspoon almond extract |
2 1/2 cups water |
3 cups sugar |
3 lemons (thick slices) |
1 cinnamon stick |
Directions:
1. Cake: Cream butter and then cream in sugar with 6 beaten egg yolks.
2. Add the muffin mix, milk, baking powder, salt and extract. Stir well by hand ( not with mixer ). Beat egg whites stiff and fold into mixture. Place mixture in a greased 10 x 14 inch pan.
3. Bake on a 350F oven about 40 minutes or tested done. Remove from oven and cool in pan until warm.
4. Cut into squares or diamonds.
5. Pour on hot syrup.
6. Sprinkle with almonds.Garnish with maraschino cherries.
7. Note: make syrup while cake is baking.
8. Bring all syrup ingredients to a boil and boil until a thickened syrup.( maybe about 20 minutes or less )
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