Fruited pound cake

Yield: 10 Servings

Measure Ingredient
1 cup Soft butter
1 cup Sugar
5 larges Egg yolks
2 tablespoons Grated lemon rind
2 teaspoons Lemon juice
3 cups Sifted cake flour
5½ cup Sultana raisins
1 cup Coarsely chopped unblanched
\N \N Almonds
1 cup Chopped mixed candied peel
5 larges Egg whites

Grease a l0-in. tube pan (one with a solid bottom is best) and line bottom and sides with greased heavy brown paper. Heat oven to 350'F.

Beat butter and sugar together until fluffy. Add egg yolks one at a time, beating well after each addition. Stir in lemon rind and juice.

Add flour, l cup at a time. Stir in fruit and nuts. Beat egg whites until stiff but not dry and fold into first mixture. Spoon into prepared pan and bake about l hr. and 15 min. or until a toothpick stuck in the center comes out clean. Let stand in pan l0 minutes, then remove from pan, strip off paper and cool. Wrap in aluminum foil and store 2 days before cutting.

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