| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
California |
Breads |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter |
| 1 |
c |
Sugar |
| 2 |
|
Eggs; slightly beaten |
| 1/2 |
c |
Flour; sifted before measuring |
| 1 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1/4 |
c |
Milk |
| 1/2 |
c |
Finely chopped nuts |
|
|
Grated peel of 1 lemon |
| 1/2 |
c |
Sugar |
|
|
Juice of 1 lemon |
INSTRUCTIONS
TOPPING
Cream butter and sugar. Mix in eggs. Sift flour again with baking powder
and salt. Alternately add flour mixture and the milk to butter mixture,
stirring constantly. Mix in the nuts and the lemon peel. Bake in greased 5
x 9-inch loaf pan for 40 to 50 minutes at 350F. Make topping while bread
bakes. As soon as the bread comes out of the oven, poke holes in the top
with a fork and spoon over the topping.
NOTES : MAILING LIST 1995
Recipe by: Ginberbread Mansion Inn, Ferndale, California
Posted to recipelu-digest Volume 01 Number 440 by ctlindab@mail1.nai.net on
Jan 3, 1998
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