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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

  • 1 lb flour
  • 1/2 lb sugar
  • 3/4 lb butter
  • 10-12 eggs, separated
  • 2 lbs citron, sliced in long, thin slices
  • 1 coconut, grated
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.
Add the sliced citron and grated coconut, stirred in gradually.
Bake in a oven heated to 350F at 350°F until done.

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.
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