| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cakes |
1 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Cake Flour; sifted |
| 2 1/2 |
ts |
Baking Powder |
| 1 |
ts |
Salt |
| 1 |
c |
Milk |
| 4 |
tb |
Butter; or shortening |
| 1/4 |
ts |
Lemon rind; grated |
| 2 |
ts |
Lemon juice |
| 4 |
|
Egg |
| 1 1/2 |
c |
Sugar |
| 3/4 |
c |
Light brown sugar; firmly p |
| 4 |
tb |
Cream |
| 4 |
tb |
Butter; melted |
| 8 |
oz |
Coconut; shredded |
INSTRUCTIONS
Sift flour once, measure, add baking powder and salt, and sift together
three times. Heat milk , butter, and lemon rind over low flame until butter
is melted (do not scald). Remove from fire and cool slightly. Add lemon
juice to eggs and beat until thick and lemon-colored; add sugar gradually,
and beat until light and fluffy. Add flour, alternately with warm milk
mixture, mixing quickly but thoroughly. Bake in greased pan, 10x10x2
inches, in moderate oven (350degrees F.) 35 minutes, or until done. Combine
brown sugar, cream, melted butter, and cocoonut and mix lightly until
thoroughly blended. Spread this mixture evenly over top of cake. Return
cake to oven and bake 11 to 15 minutes longer, or until brown sugar mixture
carmelizes. Cut in squares. This cake is delicious warm but it also be
served cold.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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