| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Cakes, Desserts |
10 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Butter; sweet |
| 2 |
c |
Granulated sugar |
| 4 |
|
Eggs |
| 1 |
|
Orange,(juice & grated rind) |
| 3 |
c |
All-purpose flour |
| 1 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1 |
c |
Walnuts; coarsely chopped |
|
|
Confectioners' sugar (opt.) |
INSTRUCTIONS
Cream the butter until light and fluffy, then gradually add the sugar.
Continuing to beat, add the eggs one at a time, beating well, on medium
speed, after each addition. Gradually add the orange juice and rind.
Meanwhile, sift the flour with the baking powder and salt and gradually add
to the batter. Add the walnuts last, blend another minute on medium high
speed, and pour into a greased and lightly floured 8-inch tube pan. Bake in
a moderate oven (350 F) for 25 to 30 minutes until the color is a light
chestnut and the cake springs back to the touch. (Watch carefully because
this cake bakes quickly.) Turn onto a wire rack, round side up. Dust with
confectioners' sugar and cool thoroughly before slicing.
From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New
York. Source: Karen Mintzias I-Cooking
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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