| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Desserts, Nuts |
1 |
Servings |
INGREDIENTS
| 3/4 |
|
Pd |
| 2 |
tb |
Grated lemon rind |
| 6 |
|
Whole eggs |
| 1 |
tb |
Lemon juice |
| 2 |
c |
Sifted cake flour |
| 1 |
ts |
Vanilla extract |
| 1 |
|
Pd |
| 1 |
c |
Black walnut pieces — |
|
|
Coarsely chopped |
| 1 |
c |
Fresh or frozen cranberries |
|
|
Coarsely chopped |
|
|
Powdered sugar — for |
|
|
Dusting |
|
|
Unsalted butter |
|
|
Powdered sugar — sifted |
INSTRUCTIONS
Heat oven to 300 degrees. Lightly butter and flour a 9" tube pan or bundt
pan; set aside. Cream the butter and powdered sugar in a mixing bowl,
beating until light and fluffy. Add the eggs, one at a time, continuing to
beat. Add the lemon juice and vanilla. Now gently fold in the flour,
followed by the lemon rind, walnuts and cranberries. Pour batter into
prepared pan. Bake in the preheated oven about 1 1/2 hours. Test by
inserting a toothpick; is should come out clean. Cool cake in the pan on
wire rack about 10 minutes. then unmold and place on a rack to cool
thoroughly. Sprinkle with sifted powdered sugar. Serve at toom
temperature.
Recipe By : CUPONQUEN
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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