Lemon-Raisin Morning Cake
Nibble on this tangy delight to get your morning started right.
- 1 cup California raisins, coarsely chopped
- 1 1/2 cups flour
- 5 eggs, separated
- 1/4 teaspoon salt
- 1 1/2 cups powdered sugar, divided
- 1 cup butter or margarine, softened
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 1 tablespoon cardamom
- 2 tablespoons grated lemon peel
Toss raisins with 1 tablespoon of flour to coat; set aside. In bowl, combine egg whites and salt; beat till frothy. Gradually add 3/4 cup sugar to whites; beat to soft peaks. Set aside. In another bowl, beat egg yolks at high speed with electric mixer, gradually adding remaining sugar; beat until thick and pale. Set aside. In mixer bowl, cream butter and vanilla. Gradually beat in remaining flour, baking powder and cardamom. On low speed beat in yolk mixture; stir in raisins and lemon peel. Fold in beaten whites in four portions. Pour batter into two greased and floured 3-1/2×5-1/2 inch loaf pans or one 2-quart rectangular mold or tube pan. Bake at 350°F for 45 minutes, or until toothpick inserted into center comes out clean. Cool; remove from pans. Dust with additional powdered sugar.
Nutrition Facts Per Serving
Calories 310 (49% from fat); Total Fat 17g (sat 10g, mono 5g, poly 0g, trans 0g ); Cholesterol 120mg; Protein 5g; Carbohydrate 35g; (Dietary Fiber 1g; Sugars 22g; ); Iron 2mg; Sodium 250mg; Calcium 24mg; Potassium 164mg
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