| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
15 |
Slices |
INGREDIENTS
| 1 |
c |
Soft butter |
| 1 1/2 |
c |
Sugar |
| 1 |
ts |
Vanilla |
| 1 |
ts |
Almond extract |
| 3 |
|
Whole eggs |
| 1 |
|
Egg yolk |
| 1 3/4 |
c |
Cake flour |
| 3/4 |
c |
Yellow cornmeal |
| 1 |
ts |
Baking powder |
|
|
Powdered sugar to sprinkle |
INSTRUCTIONS
Source: St Mary Mead Archives
Preheat oven to 325:F .
In large bowl, beat butter with sugar until creamed. Beat in vanilla and
almond extracts; add eggs and yolk, one at a time, beating well after each
addition.
Sift and measure flour and mix with cornmeal and baking power. Add flour
mixture, a portion at a time to batter, blending well after each addition.
Batter will be quite stiff.
Generously grease and flour dust either a 10" deerback pan, 8-1/2" x 4-1/2"
loaf pan, or a 3-1/2 cup tube mold pan. Spoon batter into pan and spread
evenly.
Place pan in oven for about 1 hour and 15 minutes, or until knife-tests
clean. Cake should spring back lightly back when touched in center.
Cook cake in pan for about 3 minutes; then turn it out onto a wire rack.
Sift powdered sugar over the warm cake. Let cool completely, then slice
thinly.
Posted to JEWISH-FOOD digest V97 #013, by Brian Mailman
<bmailman@hooked.net> on Tue, 14 Jan 1997.
A Message from our Provider:
“We see a only a glimmering of the plans of God…”