Yield: 1 Servings
|3||Sticks margarine; (room temperature)|
|3 cups||Plain sifted flour|
|1 teaspoon||Vanilla extract|
|½ teaspoon||Lemon extract or|
|1 teaspoon||Grated lemon peel|
|½ teaspoon||Almond extract|
|⅞ cup||Ginger ale or similar|
Cream margarine until light. Cream in sugar and beat until fluffy. Beat in eggs one at a time. Beat in 1 cup flour, then add extracts and a little ginger ale. Continue adding flour, alternating with ginger ale, until all ingredients are used. Beating can be done by hand or with electric mixer until batter is smooth.
Pour batter into two greased and floured 9 x 5-inch loaf pans or one greased and floured 10-inch tube pan.** Bake in a preheated 275 degrees oven for 1 hour and 45 minutes or until knife or cake tester inserted in center of cake comes out clean and cake has begun to shrink from sides of pan. Let cool in pan.
**Cooking time for tube pan is slightly longer.
Posted to recipelu-digest Volume 01 Number 553 by "Diane Geary." <diane@...> on Jan 18, 1998