| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
Cake |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Butter |
| 1 |
c |
Granulated sugar |
| 2 |
|
Beaten egggs |
| 1 |
ts |
Caraway seed |
| 1/3 |
c |
Candied orange peel |
| 1 |
pn |
Nutmeg |
| 1 |
c |
Flour |
| 1/2 |
ts |
Baking powder |
| 1/4 |
c |
Brandy or light cream |
INSTRUCTIONS
From: John Rodakowski <whyme@u.washington.edu>
Date: Tue, 17 Aug 1993 22:35:36 -0700 (PDT)
Cream together butter and sugar. Gradually add the beaten eggs and a
little flour at the same time to prevent curdling. Mix in the caraway seed,
candied peel and a pinch of nutmeg. Carefully incorporate the rest of the
flour sifted with the baking powder. A little brandy can be added as
liquid, but this is optional. Milk or light cream may be substituted. The
cake will keep longer with the brandy. Bake 1 hour at 400 degrees.
I've only made the first recipe, and can't vouch for the second. With the
first, I've made it with only half the butter, and it turned out fine, not
as rich though.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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