| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Fruits |
|
Dupree, Dessert |
8 |
Servings |
INGREDIENTS
| 2 |
|
Eggs |
| 2 |
c |
Sugar |
| 1 |
|
Stick butter; melted and cooled |
| 1 |
ts |
Grated lemon peel |
| 1 |
ts |
Vanilla extract |
| 1 |
ts |
Lemon extract |
| 3 |
c |
All-purpose flour |
| 2 |
ts |
Baking powder |
| 2 |
ts |
Salt |
| 1 |
c |
Buttermilk |
| 2 |
c |
Slivered almonds |
| 2 |
c |
Golden raisins |
| 3 |
c |
Chopped mixed dried fruits |
INSTRUCTIONS
Preheat oven to 325 degrees F. Grease a clean, empty 1-pound coffee can.
Line bottom with a piece of waxed paper, cut to fit, and grease paper. In a
large bowl beat eggs and sugar until thick and pale yellow, about 5
minutes. Beat in melted butter, lemon peel and extracts. In a small bowl,
mix flour, baking powder and salt and blend into egg mixture alternately
with buttermilk. Stir in almonds, raisins and dried fruit. Pour batter into
prepared can and place on a baking sheet. Bake 55 to 60 minutes, or until
bread is well browned and a toothpick inserted in center comes out clean.
Cool bread in can for 10 minutes, then turn out onto a rack to finish
cooling. (You may have to cut out the bottom of the can to push out cake.)
To serve, cut into slices or wedges. Makes 1 loaf
Recipe By : Nathalie Dupree
Posted to MC-Recipe Digest V1 #242
Date: Fri, 11 Oct 1996 20:22:09 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
NOTES : Bake this dessert cake in a 1-pound coffee can.
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