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| CITRON TEA CAKE |
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- ½ cup shortening
- ½ teaspoon salt
- 1 teaspoon vanilla
- ¾ teaspoon nutmeg
- 1 cup brown sugar
- 2 eggs
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- 2½ teaspoons baking powder
- 2 cups sifted flour
- ½ cup citron, finely
cut
- ½ cup nuts, finely cut
- ¾ cup water
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Combine shortening, salt, vanilla, and nutmeg. Add brown sugar
gradually and cream until light and fluffy. Add eggs, one at
a time, beating thoroughly after each addition. Add baking powder
to flour and sift three times. Add 1 tablespoon to citron and
nuts and mix thoroughly. Add small amounts of flour to creamed
mixture, alternately with water, mixing after each addition,
until smooth. Add citron and nuts, and mix well. Pour batter
into deep round 7 or 8 inch pan, well greased. Bake at 350°
F. for 1 hour. Sift confectioners' sugar over the top and serve
in slices. |
Purchase cake
cookbooks
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