| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | c | Granulated sugar |
| 1 1/4 | Sticks butter | |
| 1 | c | Milk |
| 3 | c | Cake flour; sifted |
| 1/2 | ts | Salt |
| 4 | ts | Baking powder |
| 4 | Egg whites; beaten | |
| 1 | ts | Lemon extract |
| 1 | ts | Cinnamon |
| 1 | ts | Nutmeg |
| 1 1/2 | c | Finely cut figs (about 10 oz.) |
| 1 | tb | Molasses |
INSTRUCTIONS
Cream the sugar with the butter. Add the milk. Sift the flour, salt and baking powder together. Add one-half of the flour mixture to the first ingredients, then add in the well-beaten egg whites. Blend in. Now blend in the rest of the flour and the lemon extract. To about 2/3 of the mixture add the cinnamon, the nutmeg, the figs (floured lightly first) and the molasses. Using an 8-inch greased and floured round tube pan for the baking, alternately spoon into it the dark and light mixtures, as for marble cake. Bake at 350 F for about 55 minutes. Recipe is from _The Cake Cook Book_ by Lilith Rushing and Ruth Voss. Posted to EAT-L Digest by Felicia Pickering <[email protected]> on Aug 3, 1997
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