| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | servings | ||
INGREDIENTS
| 1 1/2 | c | Unsalted butter; melted, cooled |
| Butter; for greasing pans | ||
| 2 2/3 | c | Sifted flour; plus more |
| 6 | lg | Eggs; room temperature |
| 1 1/4 | c | Granulated sugar |
| 1 | ts | Pure vanilla extract |
| Grated zest of 1 lemon | ||
| 1 | tb | Fresh lemon juice |
| 1 | c | Apricot jam |
| 1/4 | c | Cognac or fresh orange juice |
| 1 | c | Confectioners' sugar |
INSTRUCTIONS
Heat the oven to 350 degrees. Butter and flour two 3- by 10-inch loaf pans. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat eggs and granulated sugar until mixture holds a ribbon-like trail on the surface when you raise the whisk, 3 to 5 minutes. Add vanilla and lemon zest; beat to combine. Sift a third of the flour over the batter; gently fold in with a rubber spatula. Add remaining flour in two more batches. Fold in melted butter. Divide batter evenly between pans. Place pans on a baking sheet; transfer to oven. Bake until cakes pull away from sides of pans, 50 to 55 minutes. Transfer pans to wire rack set over a baking sheet, let cool 5 minutes. Invert pans, releasing cakes. Trim tops of cakes level with a serrated knife. Place cakes top-sides-down on rack. Combine apricot jam and cognac in a small saucepan. Set over medium-low heat; cook 3 minutes. Set a fine sieve over a small bowl. Using a rubber spatula, press on solids, passing glaze through sieve. Brush tops and sides of cakes with apricot glaze. Let glaze set. In a small bowl, whisk together confectioners' sugar, 1 tablespoon water, and the lemon juice. Pour second glaze over cakes, letting it run down the sides. Let set; serve. Makes 2 cakes. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "2 cakes" Per serving: 5695 Calories (kcal); 306g Total Fat; (47% calories from fat); 70g Protein; 695g Carbohydrate; 1867mg Cholesterol; 507mg Sodium Food Exchanges: 15 1/2 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 57 1/2 Fat; 30 1/2 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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