Reference > Farmer's Cookbook > CAKE > Citron Cake
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CONTENTS · BIBLIOGRAPHIC RECORD

Citron Cake

1/4 lb. butter
1/2 lb. flour
1/2 lb. sugar
1 tablespoon brandy
3 eggs
1 cup citron, thinly sliced, then cut in strips
1/2 cup milk

11/2 teaspoons baking powder

Cream the butter, add sugar gradually, yolks of eggs well beaten, milk, and flour mixed and sifted with baking powder. Beat whites of eggs until stiff, and add to first mixture, then add brandy and citron. Bake in a moderate oven one hour.


CONTENTS · BIBLIOGRAPHIC RECORD
  Currant Cake Velvet Cake  
 
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