Yield: 1 servings
Measure | Ingredient |
---|---|
½ cup | Shortening |
1 cup | Sugar |
5 \N | Egg yolks |
2¼ cup | Cake flour -- sifted |
¾ teaspoon | Salt |
2 teaspoons | Baking powder |
¾ cup | Milk |
1 teaspoon | Vanilla extract |
\N \N | Confectioners' sugar |
Cream the shortening and beat in the sugar. Add one yolk at a time, beating after each addition. Sift together the flour, salt and baking powder and add to batter, alternating with the milk. Beat in the vanilla. Grease a 10-inch loaf pan and dust it lightly with flour.
Pour the batter into it. Bake in a 350 degree oven 1 hour or until a cake tester comes out clean. Cool on a cake rack. Sprinkle with confectioners' sugar. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, I Recipe By : Jennie Grossinger - "The Art Of Jewish