Holiday Coffee Cake
|Sifted flour||2 Cup (32 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Shortening||2⁄3 Cup (10.67 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Lemon rind strips||2 (1 X 3)|
|Ground nutmeg||1⁄4 Teaspoon|
|Ground mace||1⁄4 Teaspoon|
|Raisins||1⁄2 Cup (8 tbs)|
|Citron pieces||1⁄4 Cup (4 tbs)|
|Blanched almonds||1⁄4 Cup (4 tbs)|
|Light corn syrup||1 Tablespoon|
|Red sugar||4 Tablespoon|
Heat oven to 350Â°.
Grease a 9 square pan.
Sift flour and baking powder into bowl and set aside.
Put eggs, shortening, sugar, milk, lemon rind and spices into Osterizer container, cover and process at MIX until smooth.
Stop Osterizer and add raisins, citron and almonds.
Cover and CYCLE/CHOP almonds.
Empty into flour mixture and mix well.
Spread batter in prepared pan and bake 25 to 35 minutes.
Cool cake in pan for 5 minutes, then remove and brush top with corn syrup.
Sprinkle with red sugar.