| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Scottish |
Scottish |
1 |
servings |
INGREDIENTS
| 14 1/8 |
oz |
Sugar |
| 1 |
c |
Butter |
| 6 |
lg |
Eggs; or 7 small |
|
|
Grated peel of 1 lemon |
| 3 |
ts |
Ground cinnamon |
|
|
Sprinkling of confectioner's; (icing) sugar |
INSTRUCTIONS
Cream butter and sugar.
Beat eggs well, add to creamed butter and sugar.
Beat for about 15 minutes, add very finely grated lemon peel, cinnamon.
Gradually add flour, beat well after each amount is added.
Continue beating until mixture is very smooth.
Line baking tin with well-greased paper, pour in sponge.
Bake in oven, 375°F (160°C) until pale golden, and well risen, about 35
minutes.
Watch that loaf does not get too brown.
Five minutes before finishing, strew top with icing sugar, put back to
finish.
Let stand for a few minutes until loaf slightly curls from sides.
Remove from tin, cool on a rack.
Icing sugar may be omitted and cake iced when cold.
Converted by MC_Buster.
NOTES : This is a rather whimsically named item of baked goods as it is
neither a diet food nor a loaf. In fact it is a traditional light sponge
cake and is mentioned in St. Ronan's Well by Sir Walter Scott, the famous
Border author and patriot.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“God: so personal that in comparison we are cold unfeeling machines”