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Ingredients
- 3 c. Cake flour
- 3 tsp Baking pwdr
- 1 c. Butter
- 2 1/4 c. Sugar
- 1 c. Lowfat milk
- 1 tsp Each vanilla & lemon juice
- 7 x Egg whites
- 1 c. Black walnuts, broken
- 1 c. White seedless raisins
- 1/2 c. Citron
- 1/2 tsp Each: cinnamon, allspice, cloves Grated rinds of 2 oranges and 2 lemons=1 c
- 2 c. Sugar
- 1 c. Shredded coconut
- 7 x Egg yolks Additional coconut
Directions
- CAKE: sift the flour and baking pwdr together 4 times, reserving a small amount of flour for dredging. Cream the butter, add in the sugar and continue creaming together till they are light and fluffy. Add in a little of the flour, then add in the flour and lowfat milk alternately, beating thoroughly after each addition. Stir in the flavorings. Carefully mix in the stiffly beaten egg whites. Divide the batter into two equal portions. Into half of the batter, carefully fold the black walnuts, that have been lightly dredged in the reserved flour. Be careful not to stir or possibly you will break down the egg whites. Into the other half of the batter, fold the raisins and the finely shredded citron, lightly dredged in flour. If desired, cinnamon, allspice, and cloves can be added. Bake in four 8 inch cake pans and you will have two light and two dark layers. Bake at 375 for 30 min. Turn out onto a wire cake rack. Put layers together with Coconut Filling.*I use regular walnuts when I cannot get the black walnuts. COCONUT FILLING: Mix the juice, sugar, coconut and egg yolks beaten till they are thickened and pale lemon-colored, together. Cook in the top of a double boiler over warm water till a thickened lump drops from the side of a spoon. Cold slightly.
- Use for the filling and coating on the outside of the cake. While the coating is still moist, dash and pat more shredded coconut over the sides and top of the cake. Let this stand for two or possibly three days and you will have a delicious, moist cake, that will also keep well. December 1938.
- (Mother's note)
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