| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Chicago | Cakes | 12 | Servings |
INGREDIENTS
| 2 1/4 | c | Cake flour |
| 2 | ts | Baking powder |
| 1 | c | Butter; softened |
| 8 | oz | Cream cheese; softened |
| 1 1/2 | c | Sugar |
| 4 | lg | Eggs |
| 1 | ts | Vanilla extract |
| 1 | ts | Lemon rind; grated |
| 2 | tb | Rum OR brandy OR cognac |
| Confectioners' sugar |
INSTRUCTIONS
1. Heat oven to 325 degrees. Grease 10-inch tube or bundt pan; set aside. Sift together flour and baking powder; set aside. 2. Beat together butter and cream cheese until well blended. Add sugar and beat until light, about 2 minutes. Beat in eggs and flavorings, then carefully blend in flour mixture. 3. Turn batter into prepared pan; bake 75 to 80 minutes, or until toothpick inserted in center comes out clean. Cool in pan 5 minutes; turn out onto rack to finish cooling. Dust with confectioners' sugar while still warm. Source: Chicago Tribune, November 6, 1996 Posted to MM-Recipes Digest V3 #307 Date: Sat, 9 Nov 1996 20:04:47 +0000 From: Linda Place <placel@worldnet.att.net>
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