Golden Nut Meringue Cake
|Sweet butter||1⁄2 Pound|
|Flour||1 1⁄2 Cup (24 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Cognac||2 Cup (32 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Grated lemon rind||1|
|Syrup||1⁄2 Cup (8 tbs)|
Cream butter until light and gradually beat in sugar.
Beat eggs and egg yolks until light and gradually beat into the creamed mixture.
Stir in grated lemon rind.
Sift together flour and baking powder and stir into the egg mixture alternately with the cognac and milk.
Pour batter into a buttered 10x14x2 inch pan and bake in a moderate 350 degree oven for about 40 minutes or until cake tests done.
Remove from oven and cool.
Spread meringue nut mixture over cooled cake, return to a slow 300 degree oven, and bake for 15 to 20 minutes or until meringue is browned.
Cool cake again and, when cool, pour hot syrup over it, cover with another pan, cover pan with a cloth, and let stand until cool.
Cut into squares to serve.
This cake is best if made 3 or 4 days in advance of serving.