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CATEGORY CUISINE TAG YIELD
Eggs Jewish 15 Slices

INGREDIENTS

1 c Soft butter
1 1/2 c Sugar
1 ts Vanilla
1 ts Almond extract
3 Whole eggs
1 Egg yolk
1 3/4 c Cake flour
3/4 c Yellow cornmeal
1 ts Baking powder
Powdered sugar to sprinkle

INSTRUCTIONS

Source: St Mary Mead Archives
Preheat oven to 325:F .
In large bowl, beat butter with sugar until creamed. Beat in vanilla and
almond extracts; add eggs and yolk, one at a time, beating well after each
addition.
Sift and measure flour and mix with cornmeal and baking power. Add flour
mixture, a portion at a time to batter, blending well after each addition.
Batter will be quite stiff.
Generously grease and flour dust either a 10" deerback pan, 8-1/2" x 4-1/2"
loaf pan, or a 3-1/2 cup tube mold pan. Spoon batter into pan and spread
evenly.
Place pan in oven for about 1 hour and 15 minutes, or until knife-tests
clean. Cake should spring back lightly back when touched in center.
Cook cake in pan for about 3 minutes; then turn it out onto a wire rack.
Sift powdered sugar over the warm cake. Let cool completely, then slice
thinly.
Posted to JEWISH-FOOD digest V97 #013, by Brian Mailman
<bmailman@hooked.net> on Tue, 14 Jan 1997.

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