| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Cakes, Desserts, Londontowne | 1 | Servings | |
INGREDIENTS
| 1 | c | Butter |
| 3 | Eggs, separated | |
| 1 1/4 | c | Sugar |
| 1 | c | Sour cream, dairy |
| 1/2 | c | Nuts, chopped |
| 1 1/2 | c | Flour, sifted |
| 1 | ts | Baking soda |
| 1 | ts | Baking powder |
| 1/2 | ts | Cinnamon |
INSTRUCTIONS
Cream 1c sugar and butter. Add egg yolks and sour cream. Beat until light and fluffy. Add flour, baking powder and baking soda. Beat egg whites until stiff and fold in. Pour batter into a greased and floured Bundt pan. Sprinkle with topping made of 1/4 c sugar, cinnamon and nuts. Dot with extra butter. Bake at 325 degrees for 1 hour. Allow to cool in pan for 15 minutes before turning out. Mrs. John Elberti From a book of recipes compiled by members and friends of the LONDONTOWN PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from sale of book used in restoration and maintenance of the 17th century inn (hint, hint). File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/london13.zip
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