Lemon Nut Cake
Lemon Nut Cake is an moderately easy dinner. Made with 1 lb. butter, 2 1/2 c. sugar, 6 eggs (unbeaten), 1 lb. candied cherries, cut in halves or smaller and 1 lb. white raisins, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
🔗 Recipe adapted from RecipeNLG-Full
Soften butter; add sugar.
Cream well.
Add eggs one at a time, beating well after each.
Sprinkle the fruits and nuts with 1 cup of flour; set aside.
Add baking powder and salt to the remaining 3 cups of flour; sift together.
Gradually add flour mixture to batter.
Mix in cherries, raisins and nuts.
Add lemon extract.
Bake in a tube pan for 2 hours at 300°, then 30 to 45 minutes at 325°.
Treat as a fruit cake, but do not pour liquor on it.
Do not ice cake.
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