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Almond Cake

  • 12 eggs, separated
  • 1 lb flour
  • 1 lb sugar
  • 1 lb butter
  • 1 lb almonds, blanched
  • 1 lb citron, thinly sliced
  • 4 Tbsps brandy
- Beat the egg yolks until they look light and white. Beat in the sugar. Beat the egg whites to a stiff froth. Add to the egg yolks and sugar.

- Cream the butter until it looks frothy. Sift in the flour, by degrees, and cream them together. Add the other mixture. Season with brandy.

- Add the sliced citron and blanched almonds, stirred in gradually.

- Bake in a oven heated to 350F at 350°F until done.
Submitted by Tess M Jan 14, 2010 15 min 30 min 45 min


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