- 20 mins
- 60 mins
Ingredients
- 1 c. cake flour (sifted)
- ½ tsp. salt
- 5 eggs (separated)
- ½ c. sugar
- ½ c. Original Molasses
- 1 tbsp. orange rind (grated)
- 1 ½ tsp. lemon rind (grated)
- 2 tsp. lemon juice
Preparation
Step 1
Cook Time: 50 Minutes Yield: 12 Servings
Heat oven to 325 degrees.
Sift together flour and salt. Beat egg yolks with rotary or electric beater until thick and lemon-colored.
Gradually beat in sugar and molasses. Then, by the clock, beat with rotary or beater (low speed) an additional 3 minutes.
Stir in orange rind, lemon rind and juice.
Add flour mixture, 1/3 at a time, mixing each addition until smooth.
When all flour has been added, beat until light and fluffy.
Beat egg whites until stiff enough to stand in peaks, but not dry; fold (by hand) into batter.
Bake 45 minutes in an ungreased, 9-inch tube cake pan. Turn cake pan upside down on wire cooler.
Tips
If cake has not dropped out of pan when cold, loosen from sides with spatula.