Yield: 6
| Measure | Ingredient |
|---|---|
| ¾ cup | Butter |
| 2 cups | Sugar |
| 4 | Eggs, well beaten |
| 1 cup | Milk |
| 2 teaspoons | Baking powder |
| 2 tablespoons | Shredded almonds |
| 1 teaspoon | Rose water |
| OR 1 tsp almond flavoring | |
| ¼ cup | Candied orange peel |
| OR 1/2 cup chopped nuts | |
| ½ teaspoon | Salt |
| 3 cups | Cake flour |
Cream butter with sugar. Add eggs and beat thoroughly. Sift flour, measure, and sift with baking powder and salt. Add alternately with milk to first mixture. Add flavoring and orange peel or nuts. Pour into well-oiled loaf pan and sprinkle with shredded almonds. Bake in moderate oven (375 F) about 40 minutes. Florence Taft Eaton, Concord, MA.