Yield: 18 servings
|½ teaspoon||Lemon extract|
|1¼ cup||Confectioner's sugar --|
|\N \N||Grated rind of 1 orange|
|1½ cup||Sifted cake flour|
|1½ teaspoon||Double-acting baking powder|
|4 \N||Eggs -- well beaten|
|\N \N||Grated rind of 1/2 lemon|
|2 tablespoons||Orange juice|
|1 teaspoon||Lemon juice|
Preheat oven to 350~. Cream butter; gradually add sugar, beating until light and fluffy after each addition. Add flavorings. Sift flour and baking powder together; add to creamed mixture alternately with eggs, a small amount at a time, beating well after each addition.
Turn into greased and flour-dusted 8-inch tube pan. Bake for 50 minutes. Turn out onto cake rack to cool. Cover with Orange-Lemon Glaze. When glaze has set, cake can be stored in tightly covered container. Serves 18.
ORANGE-LEMON GLAZE: Combine sugar, fruit rinds and juices. Stir until well blended. Spread over top and sides of cake. Let stand to set before cutting cake.
Home Cooking Magazine, April 95 Typed for you by Marjorie Scofield 5/14/95
Recipe By : Edith Wright Holmes, Brookfield, Mass.
From: Marjorie Scofield Date: 05-18-95 (159) Fido: Cooking