2 cups all-purpose flour
2 teaspoons baking powder
1/4 cup sauterne, sweet Marsala, or white grape juice
1 tablespoon finely shredded lemon peel
2 tablespoons lemon juice
1/2 cup butter
1/2 cup shortening
1-1/2 cups granulated sugar
4 egg yolks
3 tablespoons half-and-half, light cream, or milk
1 cup chopped, blanched almonds, toasted
4 egg whites
Powdered sugar
Sliced kumquats (optional)
Cranberries (optional)
Directions
1. Grease and lightly flour a 10-inch tube pan; set aside. In a bowl, stir together flour and baking powder; set aside. In a tiny bowl, merge wine or grape juice, lemon peel and lemon juice; set aside.
2. In massive mixing bowl, beat butter and shortening with electric mixer for 30 seconds on medium speed. Add granulated sugar and beat until light and fluffy. Beat in egg yolks, one after the other. Beat in cream or milk. Add flour mixture to creamed mixture alternately with wine mixture, beating until combined after each addition. Stir in almonds.
3. Thoroughly wash and dry beaters. In massive mixing bowl, beat egg whites until stiff peaks form. Gently fold 1 cup of the beaten egg whites in to the cake batter. Fold in remaining egg whites. Spread batter in prepared pan.
4. Bake in a 350 degree F oven for 40 to 45 minutes or until a wooden toothpick inserted near center comes out tidy. cold on wire rack for 10 minutes. Remove from pan; cold. Sift powdered sugar over cake.
5. To serve, cut in to narrow slices. If you like, garnish with cranberries and sliced kumquats. Makes 16 servings.
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