| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
August 1992 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Unsalted butter; room temperature (2 |
|
|
; sticks) |
| 1 1/2 |
c |
Sugar |
| 4 |
lg |
Eggs; room temperature |
| 1/4 |
c |
Aquavit |
| 2 |
tb |
Caraway seeds |
| 1 |
ts |
Vanilla extract |
| 1/2 |
ts |
Grated lemon peel |
| 2 |
c |
Sifted all purpose flour |
| 1 1/4 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
Position rack in center of oven and preheat to 350F. Lightly butter
9x5x3-inch loaf pan. Line pan with parchment paper. Butter paper and
dust with flour.
Using electric mixer, beat 1 cup butter in large bowl until light.
Gradually add sugar and beat until smooth and fluffy. Add eggs 1 at a
time, beating after each addition until just combined. Beat in
aquavit, caraway, vanilla extract and lemon peel. Combine flour,
baking powder and salt in medium bowl. Sift dry ingredients over
batter. Blend well, using rubber spatula.
Transfer batter to prepared pan. Bake cake until deep-golden-brown
crust forms and tester inserted into center comes out clean, about 1
hour 20 minutes. Transfer to rack and cool 10 minutes. Turn out cake
onto rack, remove parchment paper and cool completely. Wrap tightly
in foil and let stand at room temperature overnight. (Can be prepared
2 days ahead. Store at room temperature.)
Serves 8 to 10.
Bon Appetit August 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Having Truth decay? Brush up on your Bible!”