Yield: 10 Servings
Measure | Ingredient |
---|---|
1 cup | Soft butter |
1 cup | Sugar |
5 larges | Egg yolks |
2 tablespoons | Grated lemon rind |
2 teaspoons | Lemon juice |
3 cups | Sifted cake flour |
5½ cup | Sultana raisins |
1 cup | Coarsely chopped unblanched |
\N \N | Almonds |
1 cup | Chopped mixed candied peel |
5 larges | Egg whites |
Grease a l0-in. tube pan (one with a solid bottom is best) and line bottom and sides with greased heavy brown paper. Heat oven to 350'F.
Beat butter and sugar together until fluffy. Add egg yolks one at a time, beating well after each addition. Stir in lemon rind and juice.
Add flour, l cup at a time. Stir in fruit and nuts. Beat egg whites until stiff but not dry and fold into first mixture. Spoon into prepared pan and bake about l hr. and 15 min. or until a toothpick stuck in the center comes out clean. Let stand in pan l0 minutes, then remove from pan, strip off paper and cool. Wrap in aluminum foil and store 2 days before cutting.