Yield: 12 Servings
|1 teaspoon||Baking powder|
|1 teaspoon||Lemon flavoring|
|¾ cup||Blanched; chopped almonds|
|1 cup||Shredded moist coconut|
|¼ cup||Candied lemon peel; chopped|
Sift flour, measure add baking powder salt and sift again. Cream shortening and butter together, add sugar, cream until well blended. Add eggs one at a time, beating after each addition. Mix in lemon, and brandy...then almonds and coconut. Add dry ingredients. Turn batter into greased and floured 9 inch tube pan.
Bake in slow  degree oven. for 1¼ hours. when cool store in air tight container.
Posted to MM-Recipes Digest V4 #267 by Silkia@... on Oct 10, 1997