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Citron Pound Cake

  • 2 cups butter
  • 1 pint powdered sugar
  • 1 quart flour
  • 1 tsp salt
  • 8 eggs, yolks & whites beaten separately
  • 1/4 cup brandy
  • 1/4 lb citron, sliced
Stir the butter to a cream. Add the rest of the ingredients. Add the sliced citron last, well floured. Pour into 2 well greased and papered tins. Bake with love for 45 glorious minutes in a oven heated to 350F at 350°F.

Citron Cake

  • 3 cups white sugar
  • 1 cup butter
  • 1 cup sweet milk
  • 8 eggs, egg yolks and egg whites beaten separately
  • 1 tsp vanilla or lemon extract
  • 2 heaping tsps baking powder
  • 4 1/2 cups flour
  • 1 1/2 cup citron, thinly sliced and dredged with flour
Cream the butter and sugar together. Add the rest of the ingredients in the order given. Sift the baking powder into the flour. Divide into 2 cakes. Bake in tins lined with buttered paper.

Citron Cake

  • 1/4 pound butter
  • 1/2 pound sugar
  • 3 eggs
  • 1/2 cup milk
  • 1/2 pound flour
  • 1 tablespoon brandy
  • 1 cup citron, thinly sliced, then cut in strips
  • 1 1/2 teaspoons baking powder
Cream the butter, add sugar gradually, yolks of eggs well-beaten, milk, and flour mixed and sifted with baking powder. Beat whites of eggs until stiff, and add to first mixture, then add brandy and citron. Bake in a oven heated to 350F one hour.
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