| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Cakes |
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Sugar |
| 3/4 |
c |
Shortening |
| 9 |
tb |
Milk |
| 1 1/2 |
c |
Flour |
| 1 1/2 |
ts |
Baking Powder |
| 6 |
|
Whole Egg Yolks |
| 1 |
c |
Sugar |
| 1 |
c |
Water |
|
|
Butter; Size Of A Walnut |
| 1 |
tb |
Cornstarch; Heaping |
| 1 |
|
Whole Lemon; Rind And Juice |
| 1 |
|
Whole Egg |
| 6 |
|
Whole Egg Whites; Beaten Stiff |
| 1 |
c |
Sugar |
| 1 |
ts |
Cinnamon |
| 1/2 |
c |
Nuts |
INSTRUCTIONS
FILLING
TOPPING
1. Cook filling ingredients and cool while baking cake.
2. Cream sugar and shortening; add milk, flour, baking powder and egg
yolks. Bake.
3. Spread lemon filling over cake; then topping, and brown in oven.
That is all the instructions and I think this was baked in a cast iron
stove.
Recipe by: diane@keyway.net
Posted to recipelu-digest Volume 01 Number 196 by "Diane Geary"
<diane@keyway.net> on Nov 4, 1997
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