3 c Cake flour
3 ts Baking powder
1 c Butter
2 1/4 c Sugar
1 c Milk
1 ts Each vanilla & lemon juice
7 Egg whites
1 c Black walnuts; broken
1 c White seedless raisins
1/2 c Citron
1/2 ts Each: cinnamon; allspice,
-cloves
COCONUT FILLING
Grated rinds of 2 oranges
-and 2 lemons=1 c
2 c Sugar
1 c Shredded coconut
7 Egg yolks
Additional coconut
CAKE: sift the flour and baking powder together 4 times, reserving a small
amount of flour for dredging. Cream the butter, add the sugar and continue
creaming together until they are light and fluffy. Add a little of the
flour, then add the flour and milk alternately, beating thoroughly after
each addition. Stir in the flavorings. Carefully fold in the stiffly beaten
egg whites. Divide the batter into two equal portions. Into half of the
batter, carefully fold the black walnuts, which have been lightly dredged
in the reserved flour. Be careful not to stir or you will break down the
egg whites. Into the other half of the batter, fold the raisins and the
finely shredded citron, lightly dredged in flour. If you like, cinnamon,
allspice, and cloves can be added. Bake in four 8 inch cake pans and you
will have two light and two dark layers. Bake at 375? for 30 minutes. Turn
out onto a wire cake rack. Put layers together with Coconut Filling. *I use
regular walnuts when I can’t get the black walnuts. COCONUT FILLING: Mix
the juice, sugar, coconut and egg yolks beaten until they are thickened and
pale lemon-colored, together. Cook in the top of a double boiler over hot
water until a thickened lump drops from the side of a spoon. Cool slightly.
Use for the filling and coating on the outside of the cake. While the
coating is still moist, dash and pat more shredded coconut over the sides
and top of the cake. Let this stand for two or three days and you will have
a delicious, moist cake, which will also keep well. December 1938.
(Mother’s note)
Yields
1 Servings