1 c Soft butter
1 c Sugar
5 lg Egg yolks
2 tb Grated lemon rind
2 ts Lemon juice
3 c Sifted cake flour
5 1/2 c Sultana raisins
1 c Coarsely chopped unblanched
Almonds
1 c Chopped mixed candied peel
5 lg Egg whites
Grease a l0-in. tube pan (one with a solid bottom is best) and line
bottom and sides with greased heavy brown paper. Heat oven to 350’F.
Beat butter and sugar together until fluffy. Add egg yolks one at a
time, beating well after each addition. Stir in lemon rind and juice.
Add flour, l cup at a time. Stir in fruit and nuts. Beat egg whites
until stiff but not dry and fold into first mixture. Spoon into
prepared pan and bake about l hr. and 15 min. or until a toothpick
stuck in the center comes out clean. Let stand in pan l0 minutes,
then remove from pan, strip off paper and cool. Wrap in aluminum foil
and store 2 days before cutting.
Yields
10 Servings