Unleavened seed cake

Yield: 6 Servings

Measure Ingredient
1 cup Butter
2 cups Sugar
4 \N Eggs
½ cup Milk
\N \N OR 2 Tbsp sweetened condensed milk diluted
\N \N With 6 Tbsp water
½ teaspoon Salt
½ cup Chopped nuts
1 teaspoon Vanilla
\N \N OR 1 tsp almond flavoring
⅛ teaspoon Mace
1 teaspoon Caraway seed
½ cup Chopped candied orange peel
3 cups Flour

Cream butter and sugar, add well beaten egg yolks and milk. Add flavoring and mace. Sift flour, measure, and sift with salt. Add caraway seed, candied orange peel, and nuts to first mixture. Beat thoroughly. Fold in stiffly beaten egg whites. Pour into well-oiled loaf pan. Bake in slow oven (350 F) about 1 hour. Florence Taft Eaton, Concord, MA.

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