 |
Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 12 |
|
An heirloom recipe from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 Ingredients:
1 lb butter (no substitutions) |
3 cups cake flour |
12 eggs, separated |
1 lb sugar (2 cups) |
1 lemon |
1/8 teaspoon salt |
1 teaspoon nutmeg |
1 lb raisins |
1 lb slivered almonds |
1/2 lb candied citron peel, minced |
Directions:
1. Butter a tube pan and preheat oven to 250°F.
2. Cream butter and add flour gradually.
3. Beat egg yolks until thick and lemon colored; add half the sugar, grated rind and juice of lemon gradually, beating continually.
4. Beat egg whites until stiff but not dry; add salt, nutmeg and remaining sugar.
5. Combine the three mixtures, adding raisins, almonds and citron at the same time.
6. Beat together for five minutes.
7. Pour batter into prepared pan and bake at 250F for 40 minutes, increase to 325F and bake for 50 minutes more.
|
|