1/2 teaspoon salt
Grated rind of 2 lemons
5 eggs
2 1/3 cups sugar
3 cups unsifted all-purpose flour
3 teaspoons baking powder
1 tablespoon vanilla extract
2 cups heavy cream
6 ounces chopped dried apricots
1 cup chopped walnuts
Juice of 2 lemons
Preheat oven to 325 degrees. Grease and flour
10-inch springform pan. Add salt to lemon rind,
and set aside. Beat eggs with an electric mixer until
pale yellow and thickened. Gradually beat in 2
cups sugar. Combine flour with baking powder.
Mix vanilla and cream. Alternately add flour and
cream in small portions to egg mixture, beginning
and ending with flour. Add lemon rind and salt.
Fold in apricots and walnuts. Pour batter into pan.
Bake for 1 hour and 40 minutes, or until cake feels
firm to the touch and is dry in center when tested
with toothpick. Add 1/3 cup sugar to lemon juice,
and stir until dissolved. Spoon mixture over warm
cake, and let soak in. Allow cake to cool before
serving.
Serves 12.
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The Food Company's
Southwestern Holiday
Buffet
A straightforward interpretation of
New American cuisine, with a holiday twist. (Click here for more recipes from The Food Company's
Southwestern Holiday
Buffet.)
Meat & Dairy
eggs
heavy cream
Produce
2 lemons
Grocery
salt
sugar
flour
baking powder
vanilla extract
6 ounces dried apricots
walnuts
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