Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 2¼ cup | Flour |
| 1 teaspoon | Baking powder |
| ½ teaspoon | Salt |
| ½ cup | Shortening |
| ½ cup | Butter |
| 1 cup | Sugar |
| 5 \N | Eggs |
| 1 teaspoon | Lemon flavoring |
| 1 tablespoon | Brandy |
| 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 [300] 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