1 c Butter Lemon/Orange Peel
2 c Sugar 1/2 lb Dried Light Figs
1 ts Lemon Extract 1/2 lb Almonds, Blanched —
2 1/2 c Cake Flour — sifted Chopped
2 ts Baking Powder 1 c Coconut — grated
1/2 ts Salt 7 Egg Whites — stiffly
1 c Milk Beaten
1/2 lb White Raisins 1/4 lb Candied Cherries — halved
1/2 lb Candied Citron, Pineapple, 1/2 c Rum — optional
Preheat oven to 275 F. Cream butter and sugar together and add lemon
extract. Sift 2 cups of flour with baking powder and salt. Add to
creamed butter and sugar, alternating with milk. Mix remaining 1/2
cup of flour with fruits, almonds, and coconut, and blend into the
batter. Lastly, gently fold in beaten egg whites. Decorate the top
with candied red cherries and bake in a well-greased and floured
10-inch tube pan for 2 1/2 hours until firm. Remove from pan, cool,
and moisten with rum if desired.
Yield: one 10-inch tube cake.
Yields
1 servings
