Creole Lemon Cake
|Butter/Margarine||2 Cup (32 tbs), softened|
|Granulated sugar||2 Cup (32 tbs)|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Grated lemon peel||3 Tablespoon|
|All purpose flour||3 3⁄4 Cup (60 tbs)|
|Baking powder||2 Teaspoon|
|Diamond walnuts||4 Cup (64 tbs), coarsely chopped|
|Golden raisins||2 1⁄2 Cup (40 tbs)|
|Powdered sugar||3 Tablespoon (For Garnishing)|
In large bowl, cream butter and granulated sugar.
Add eggs, one at a time, beating well after each addition.
Stir in lemon juice and peel.
In another large bowl, combine remaining ingredients, except powdered sugar; gradually stir into butter mixture, mixing just until blended.
Spoon batter into well-greased and floured 10-inch tube pan; let stand 10 minutes.
Bake in preheated 325CF oven 1 hour and 45 minutes or until browned and pick inserted in center comes out clean.
Let cool in pan on wire rack 15 minutes.
Loosen edges and remove from pan.
Cool completely on wire rack.
Wrap; let stand a day before slicing.
Before serving, dust with powdered sugar, if desired.
Note: Cake can be wrapped in brandy-soaked cheesecloth and stored in covered container in cool, dry place 1 to 2 weeks.