Yield: 10 servings
Measure | Ingredient |
---|---|
1 pounds | Butter |
1 pounds | Confectioner's Sugar |
8 \N | Eggs |
1 \N | Box Flour, Use Sugar Box |
\N \N | To Measure -- loosely |
\N \N | Packed |
1 tablespoon | Vanilla Extract |
1 tablespoon | Lemon Extract |
Preheat oven to 325 F. Cream butter and sugar together. Add eggs, one at a time, beating after each addition. Sift flour and add slowly, stirring at intervals. Add vanilla and lemon extracts. Pour into a greased and lightly floured 10-inch tube or bundt pan. Bake for 1 hour, or until edges shrink from sides of the pan and the center springs back when touched in the middle. Loosen cake from the pan by running a knife around the edge. Invert onto a cake rack and cool.
Yield: 10 to 12 servings.
Recipe By : Spoonbread & Strawberry Wine - ISBN 0-385-47270-6 From: Dan Klepach Date: 05-18-95 (159) Fido: Cooking