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Ingredients
- 3/4 x Pd
- 2 Tbsp. Grated lemon rind
- 6 whl Large eggs
- 1 Tbsp. Lemon juice
- 2 c. Sifted cake flour
- 1 tsp Vanilla extract
- 1 x Pd
- 1 c. Black walnut pcs -- Coarsely minced
- 1 c. Fresh or possibly frzn cranberries Coarsely minced Powdered sugar -- for Dusting Unsalted butter Powdered sugar -- sifted
Directions
- Heat oven to 300 degrees. Lightly butter and flour a 9" tube pan or possibly bundt pan; set aside. Cream the butter and powdered sugar in a mixing bowl, beating till light and fluffy. Add in the Large eggs, one at a time, continuing to beat. Add in the lemon juice and vanilla. Now gently mix in the flour, followed by the lemon rind, walnuts and cranberries. Pour batter into prepared pan. Bake in the preheated oven about 1 1/2 hrs. Test by inserting a toothpick; is should come out clean. Cold cake in the pan on wire rack about 10 min. then unmold and place on a rack to cold thoroughly. Sprinkle with sifted powdered sugar. Serve at toom temperature.
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