| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Almond | 12 | Servings | |
INGREDIENTS
| 1/2 | c | Shortening |
| 1 | c | Light corn syrup |
| 1 | ts | Vanilla |
| 2 | Egg yolks | |
| 2 1/2 | c | Sifted cake flour |
| 2 1/4 | ts | Baking powder |
| 1/3 | ts | Salt |
| 1/2 | c | Milk |
| 1/2 | ts | Almond extract |
| 2 | Egg whites |
INSTRUCTIONS
Cream shortening. Add syrup and vanilla and beat well. Add egg yolks and beat well. Sift flour with baking powder and salt. Add to creamed mixture alternately with milk. Mix until well blended. Fold in beaten egg whi8tes and extract. Bake in 10 inch square cake pan at 350° for one hour, or until cake tester comes out clean. Recipe by: Tootie's Special Recipe Collection Posted to TNT Recipes Digest, Vol 01, Nr 964 by LVFG53A@prodigy.com (MRS IRA M DENNIS) on Jan 25, 1998
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