| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Fruits |
|
Cakes, Desserts |
1 |
10-inch |
INGREDIENTS
| 3/4 |
c |
Butter |
| 1 1/4 |
c |
Firmly packed brown sugar |
| 4 |
|
Eggs |
| 2 |
ts |
Grated lemon peel |
| 1 1/2 |
ts |
Vanilla extract |
| 3 |
c |
All-purpose flour |
| 1 1/2 |
ts |
Baking powder |
| 3/4 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 1 |
c |
Dairy sour cream |
| 6 |
oz |
Mixed dried fruit (1-1/2 c) |
|
|
Confectioners' sugar |
| 1/2 |
c |
Firmly packed brown sugar |
| 2 |
tb |
Butter |
| 2 |
tb |
Sugar |
| 1/2 |
ts |
Cinnamon |
| 1/2 |
ts |
Nutmeg |
INSTRUCTIONS
FOR THE CAKE BATTER
FOR THE STREUSEL
Preheat oven to 350 degrees F. For cake batter, cream butter in a large
mixer bowl until fluffy. Gradually beat in sugar until light and fluffy.
Beat in eggs, one at a time, beating well after each addition. Stir in
lemon peel and vanilla.
Combine dry ingredients. Blend in dry ingredients alternately with sour
cream, beginning and ending with flour mixture. Mix well after each
addition. Gently fold in dried fruit.
For streusel, place all ingredients in a small bowl. Combine ingredients
using a pastry cutter until mixture is crumbly. Spoon one-third of the
batter evenly into well-buttered and floured 10-inch tube pan. Sprinkle
with one-half of the streusel. Repeat. Spread remaining one-third of cake
batter over streusel. Bake for 55-60 minutes, or until a wooden pick
inserted in center comes out clean. Let cake cool in pan 15 minutes.
Remove from pan and cool completely on wire rack. Cover and store at room
temperature up to five days.
Cake may be made ahead of time and frozen up to two months. Thaw, wrapped
in refrigerator.
Posted to MealMaster Recipes List, Digest #150
Date: Thu, 30 May 1996 11:59:11 -0600
From: Arlene Schiffman <arlenes@holly.colostate.edu>
A Message from our Provider:
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