| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Frugal01 |
1 |
servings |
INGREDIENTS
| 1/2 |
lb |
Butter -; (2 sticks) |
| 2 |
c |
Sugar |
| 4 |
|
Eggs; separated |
| 3 |
c |
Flour |
| 2 |
ts |
Baking powder |
| 1 |
c |
Milk; minus 1 tablespoon |
| 1/2 |
ts |
Lemon extract |
| 1/2 |
ts |
Vanilla |
INSTRUCTIONS
Using an electric mixer, cream the butter, sugar and egg yolks. Mix
the flour and baking powder together and sift into the creamed
mixture, adding alternately with the milk. Add the flavorings. Whip
the egg whites to form stiff peaks and gently fold into the batter.
Bake in a loaf pan in a preheated oven at 300 degrees for 1 1/4
hours, or until a toothpick stuck into the center of the cake comes
out clean.
Comments: When a Southern lady told me about this cake I responded
with utter ignorance. She could not believe I had never heard of such
a thing. The recipe resembles a fine pound cake in terms of both
flavor and texture. Sliced thin, with a cup of black coffee, it makes
a wonderful Southern afternoon snack.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 05-22-1991
issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
10-05-1995
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.
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