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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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Submited by Edith Stevens Wilkinson this is one intriguing cake I hope to make. Must be pretty too with a light and a dark batter. Times are a guess since none were mentioned. Ingredients:
6 egg yolks |
1 (15 ounce) package seedless raisins |
1 teaspoon nutmeg |
1 teaspoon cinnamon |
1 cup butter |
1 cup candied orange peel |
2 cups sugar |
4 tablespoons cocoa |
4 cups cake flour |
2 teaspoons baking powder |
1 1/2 cups walnuts |
1 cup sour milk |
6 egg whites, beaten slightly |
2 cups sugar |
1 1/2 cups butter |
1 cup sweet milk |
2 teaspoons baking powder |
4 cups cake flour |
1 tablespoon lemon extract |
6 cups sugar |
1 1/2 cups boiling water |
5 cups grated coconut |
1 orange, zest of, grated |
2 lemons, zest of, grated |
Directions:
1. -DARK LAYERS-.
2. Mix together all ingredients except raisins, orange peel and nuts. Grind these or chop fine and mix with the cake mixture. Bake in 9 cake pans until done at 350 degrees. -.
3. -WHITE LAYERS-.
4. Mix and bake in layers, 9 pans at 350 degrees until done. -.
5. -FILLING-.
6. Mix ingredients together and cook about 20 minutes, stirring constantly, let cool a little and spread between layers of cooled cake layers.
7. This recipe makes 2 cakes. Split each cake into half so that you have 2 layers each of light and dark cakes. Alternate layers when putting fruitcake together so that you have 1 dark, 1 white, 1 dark, 1 white layer.
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