Yield: 1 Servings
|3 cups||Cake flour|
|3 teaspoons||Baking powder|
|1 teaspoon||Each vanilla & lemon juice|
|1 cup||Black walnuts; broken|
|1 cup||White seedless raisins|
|½ teaspoon||Each: cinnamon; allspice, cloves|
|Grated rinds of 2 oranges and 2 lemons=1 c|
|1 cup||Shredded coconut|
CAKE: sift the flour and baking powder together 4 times, reserving a small amount of flour for dredging. Cream the butter, add the sugar and continue creaming together until they are light and fluffy. Add a little of the flour, then add the flour and milk alternately, beating thoroughly after each addition. Stir in the flavorings. Carefully fold in the stiffly beaten egg whites. Divide the batter into two equal portions. Into half of the batter, carefully fold the black walnuts, which have been lightly dredged in the reserved flour. Be careful not to stir or you will break down the egg whites. Into the other half of the batter, fold the raisins and the finely shredded citron, lightly dredged in flour. If you like, cinnamon, allspice, and cloves can be added. Bake in four 8 inch cake pans and you will have two light and two dark layers. Bake at 375° for 30 minutes. Turn out onto a wire cake rack. Put layers together with Coconut Filling. *I use regular walnuts when I can't get the black walnuts. COCONUT FILLING: Mix the juice, sugar, coconut and egg yolks beaten until they are thickened and pale lemon-colored, together. Cook in the top of a double boiler over hot water until a thickened lump drops from the side of a spoon. Cool slightly.
Use for the filling and coating on the outside of the cake. While the coating is still moist, dash and pat more shredded coconut over the sides and top of the cake. Let this stand for two or three days and you will have a delicious, moist cake, which will also keep well. December 1938.
Recipe by: Family
Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@... (MRS IRA M DENNIS) on Dec 20, 1997