Creole Lemon Cake
Lemon-flavored pound cake studded with raisins and walnuts.
- 2 cups butter or margarine, softened
- 2 cups sugar
- 6 eggs
- 1/2 cup lemon juice
- 3 tablespoons grated lemon peel
- 3 3/4 cups flour
- 2 teaspoons baking powder
- 4 cups coarsely chopped walnuts
- 2 1/2 cups California golden or natural raisins
In large mixer bowl, cream butter and sugar. Gradually add eggs; beat well. Stir in lemon juice and peel. Combine remaining ingredients; gradually stir into egg mixture until blended. Spoon batter into greased and floured 10-inch tube pan; let stand 10 minutes. Bake in 325°F oven for 1 hour 45 minutes, or until browned and pick inserted into center comes out clean. Let cool on rack 15 minutes; remove from pan to cool completely. Wrap; let stand a day before slicing. Dust with powdered sugar before serving.
Note: Cake can be wrapped in brandy-soaked cloth and stored in covered container 1 to 2 weeks.
Nutrition Facts Per Serving
Calories 700 (53% from fat); Total Fat 43g (sat 16g, mono 11g, poly 13g, trans 0g ); Cholesterol 130mg; Protein 14g; Carbohydrate 71g; (Dietary Fiber 4g; Sugars 43g; ); Iron 3mg; Sodium 290mg; Calcium 48mg; Potassium 440mg
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