| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Cakes, Desserts, Londontowne |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Butter |
| 3 |
|
Eggs, separated |
| 1 1/4 |
c |
Sugar |
| 1 |
c |
Sour cream, dairy |
| 1/2 |
c |
Nuts, chopped |
| 1 1/2 |
c |
Flour, sifted |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Cinnamon |
INSTRUCTIONS
Cream 1c sugar and butter. Add egg yolks and sour cream. Beat until light
and fluffy. Add flour, baking powder and baking soda. Beat egg whites
until stiff and fold in. Pour batter into a greased and floured Bundt pan.
Sprinkle with topping made of 1/4 c sugar, cinnamon and nuts. Dot with
extra butter. Bake at 325 degrees for 1 hour. Allow to cool in pan for 15
minutes before turning out.
Mrs. John Elberti
From a book of recipes compiled by members and friends of the LONDONTOWN
PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from sale of book used in
restoration and maintenance of the 17th century inn (hint, hint).
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/london13.zip
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