Difference between revisions of "Duke of Devonshire Cake"
RealRecipes (talk | contribs) m (Text replace - "Category:Cathy's Recipes" to "Category:North American cuisine") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* 3 tablespoons [[brandy]] | * 3 tablespoons [[brandy]] | ||
| − | == | + | == Procedures == |
# Whisk all ingredients together. | # Whisk all ingredients together. | ||
# Pour into baking pan (I use a bundt). | # Pour into baking pan (I use a bundt). | ||
| − | # Bake in 250°F oven for 2½ hours. | + | # Bake in 250°F oven for 2½ hours. |
| + | ==References== | ||
| + | <references/> | ||
[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
[[Category:Dessert Recipes]] | [[Category:Dessert Recipes]] | ||
Latest revision as of 13:23, 15 July 2012
Description
From my Grandmother's collection – Notation on card says it came from Peterson's Magazine, February 1867
- Contributed by Cat's Recipes Y-Group
Ingredients
- 1 pound flour
- 1 pound currants
- 3 – 4 pound sugar
- ½ pound butter
- half a lemon peel
- ½ pound citron
- 8 eggs
- 3 tablespoons brandy
Procedures
- Whisk all ingredients together.
- Pour into baking pan (I use a bundt).
- Bake in 250°F oven for 2½ hours.
