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2-1/2 c. sifted cake flour 1 tsp. grated lemon rind | <poem> | ||
2-1/2 c. sifted cake flour 1 tsp. grated lemon rind | |||
1-1/2 tsp. baking powder Buttermilk or sour milk * | 1-1/2 tsp. baking powder Buttermilk or sour milk * | ||
1/2 tsp. baking soda 3 eggs | |||
1/2 tsp. baking soda 3 eggs | 1 tsp. salt 3/4 c. fresh cranberries, finely chopped | ||
1 tsp. salt 3/4 c. fresh cranberries, finely chopped | |||
1-2/3 c. sugar | 1-2/3 c. sugar | ||
3/4 c. butter or margarine * | |||
<nowiki>*</nowiki> If using butter, use 3/4 c. buttermilk or sour milk. | |||
If using margarine, use 1 c. buttermilk or sour milk. | |||
<nowiki>*</nowiki> | |||
Measure into sifter flour, baking powder, baking soda, salt and sugar. Place butter or margarine in mixing bowl; stir to soften. Blend in lemon rind. Sift in dry ingredients. Add milk and mix until all flour is dampened. | Measure into sifter flour, baking powder, baking soda, salt and sugar. Place butter or margarine in mixing bowl; stir to soften. Blend in lemon rind. Sift in dry ingredients. Add milk and mix until all flour is dampened. | ||
Beat 2 minutes in mixer on low speed. Add eggs and beat 1 minute more. Stir in cranberries. | Beat 2 minutes in mixer on low speed. Add eggs and beat 1 minute more. Stir in cranberries. | ||
Pour batter into two round 9" layer pans lined on bottom with parchment paper. Bake at 350 deg. 35-40 minutes. Cool. | Pour batter into two round 9" layer pans lined on bottom with parchment paper. Bake at 350 deg. 35-40 minutes. Cool. | ||
Spread Seven Minute Frosting (found in Section 10 page 6) or other fluffy icing (tinted pink) between layers and on top and sides of cake. Garnish with small holly leaves and whole fresh cranberries. | Spread Seven Minute Frosting (found in Section 10 page 6) or other fluffy icing (tinted pink) between layers and on top and sides of cake. Garnish with small holly leaves and whole fresh cranberries. | ||
</poem> | |||
Revision as of 09:21, 18 December 2021
2-1/2 c. sifted cake flour 1 tsp. grated lemon rind
1-1/2 tsp. baking powder Buttermilk or sour milk *
1/2 tsp. baking soda 3 eggs
1 tsp. salt 3/4 c. fresh cranberries, finely chopped
1-2/3 c. sugar
3/4 c. butter or margarine *
* If using butter, use 3/4 c. buttermilk or sour milk.
If using margarine, use 1 c. buttermilk or sour milk.
Measure into sifter flour, baking powder, baking soda, salt and sugar. Place butter or margarine in mixing bowl; stir to soften. Blend in lemon rind. Sift in dry ingredients. Add milk and mix until all flour is dampened.
Beat 2 minutes in mixer on low speed. Add eggs and beat 1 minute more. Stir in cranberries.
Pour batter into two round 9" layer pans lined on bottom with parchment paper. Bake at 350 deg. 35-40 minutes. Cool.
Spread Seven Minute Frosting (found in Section 10 page 6) or other fluffy icing (tinted pink) between layers and on top and sides of cake. Garnish with small holly leaves and whole fresh cranberries.