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Citron Cake

  • 12 ounces flour
  • 12 ounces butter
  • 10 eggs, separated
  • 1 lb sugar
  • 1 lb citron, cut in thin slices
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 mixture.

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

Lastly, add the sliced citron.

Bake.

Citron Cake

  • 1 lb flour, sifted
  • 2 1/2 cups powdered sugar
  • 1 cup butter
  • 10 egg whites, beaten to a stiff froth
  • 2 Tbsps rose water
  • Citron, sliced in long, thin slices
Cream the butter until it looks frothy. Sift in the flour, by degrees, and cream them together. Add the beaten egg whites and sugar. Lastly, add rose water.

Butter a cake pan. Put alternate layers of batter and slices of citron. Bake.

Citron Cake

  • 1 lb flour
  • 1 lb sugar
  • 3/4 lb butter
  • 12 eggs, separated
  • 2 lbs citron, sliced in long, thin slices
  • 2 lbs coconut, grated
  • 2 lbs almonds
  • 1 tsp mace
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, grated coconut and almonds, stirred in gradually. Season with mace.

Bake in a oven heated to 350F at 350°F until done.
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