Cream 2 c. butter until smooth and light with 2 c. sugar. Beat in 6 egg yolks. Sift 3 c. flour over 3/4 # candied cherries and 1/4# candied pineapple and 5 c. assorted nuts. Toss mixture until well coated with flour. Stir flour mixture into creamed mixture and add 2 T lemon extract.
Beat 6 egg whites until stiff but not dry. Fold into batter thoroughly , but gently.
Pour batter into well-oiled, paper-lined pan. Bake at 300 for approx. 1 1/4 hours or until tests done. Let cake cool for 10 min before removing from pan carefully.
Note from Rhea: LaRee uses these cakes as Christmas gifts when baked in 3x6 pans. She decorates them thus:
They are pretty and good little gifts.
No comments:
Post a Comment