Preparation: Cream the butter, sugar and yolks of eggs, add the lemon rind, flour mixed with baking powder and lastly the stiffly beaten whites of eggs. Butter some pans, spread the dough out in them about ⅛ inch thick, sprinkle with almonds, sugar and cinnamon. Bake in medium oven and while still warm, cut into nice pieces and serve warm.
No. 54—CARAWAY CAKE.
- ½ lb. of butter
- ¾ cup of sugar
- 1 lb. of flour
- ¼ lb. of raisins
- 3 eggs
- ½ pt. of milk
- 1 tbsp. of caraway
- 1 tsp. of natron or soda
Preparation: The butter and flour are rubbed together, raisins, sugar and caraway and the well-beaten eggs stirred in. Boil the milk and dissolve the soda in it, let it get cold and stir into the dough. Put the batter into a buttered pan and bake ¾ to 1 hour.
No. 55—WIT CAKE.
- 6 eggs
- ¾ lb. of sugar
- ½ lb. of flour
- Juice of ½ lemon
- 2 tbsps. of arrack
- 1½ tsps. of baking powder
- ¼ lb. of butter
For Sprinkling.
- ¼ lb. of chopped, blanched almonds
Preparation: Stir the yolks of eggs and sugar to a cream, work in the flour. Add the melted butter, arrack, lemon juice, baking powder and beaten whites of eggs. Butter some pans, spread the batter in 1 inch thick, sprinkle the almonds over and bake the cake ½ hour.
No. 56—ENGLISH CAKE.