| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Desserts, Cakes |
12 |
Servings |
INGREDIENTS
| 2 |
c |
All-purpose flour |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Ground cinnamon |
| 1/2 |
c |
1 stick butter, at room temperature |
| 2 1/4 |
c |
Sugar, divided |
| 2 |
|
Eggs, lightly beaten |
| 2/3 |
c |
Milk |
| 1 1/2 |
c |
Chopped walnuts |
|
|
Grated rind of 1 lemon |
| 1 |
c |
Water |
INSTRUCTIONS
Preheat the oven to 350 degrees (F). In a medium-sized bowl, combine the
flour, baking powder, baking soda, and cinnamon; set aside. In a large
bowl, cream the butter, then add 1 cup sugar and the eggs. Blend well and
add the flour mixture alternately wit NOTE: This cake is best served warm.
If you're not going to serve it right after baking, just pop it in the
microwave (if it's in a microwave-proof pan) on low power for about 1
minute, or in a 250 degree (F) oven for 10 to 15 minutes before serving.
Posted to MM-Recipes Digest V4 #118 by dburns@synapse.net (Dave Burnside )
on Apr 28, 1997
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