| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cakes | 12 | Servings | |
INGREDIENTS
| 2 1/4 | c | Flour |
| 1 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1/2 | c | Shortening |
| 1/2 | c | Butter |
| 1 | c | Sugar |
| 5 | Eggs | |
| 1 | ts | Lemon flavoring |
| 1 | tb | Brandy |
| 3/4 | c | Blanched; chopped almonds |
| 1 | c | Shredded moist coconut |
| 1/4 | c | Candied lemon peel; chopped |
INSTRUCTIONS
Sift flour, measure add baking powder salt and sift again. Cream shortening and butter together, add sugar, cream until well blended. Add eggs one at a time, beating after each addition. Mix in lemon, and brandy...then almonds and coconut. Add dry ingredients. Turn batter into greased and floured 9 inch tube pan. Bake in slow [300] degree oven. for 1 1/4 hours. when cool store in air tight container. Posted to MM-Recipes Digest V4 #267 by Silkia@aol.com on Oct 10, 1997
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