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Full Online Book HomeLearning KitchenFruit - Lemon-orange Pound Cake
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Fruit - Lemon-orange Pound Cake Post by :mwn61 Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1927

Click below to download : Fruit - Lemon-orange Pound Cake (Format : PDF)

Fruit - Lemon-orange Pound Cake

3 cups sugar
1-1/2 cups (3 sticks) butter
6 eggs
1/4 cup heavy cream
4 tablespoons grated lemon peel
2 tablespoons grated orange peel
1 teaspoon salt
3 cups cake flour

Heat oven to 350 degrees. Butter two 9 x 5 inch loaf pans.

In large bowl, combine sugar and butter; beat till well blended. Add eggs, cream, lemon peel, orange peel and salt; mix well. Gently fold flour into butter mixture. Pour half of batter into each buttered pan.

Bake at 350 degrees for 50 to 60 minutes or til toothpick inserted in center comes out clean. Cool in pan 25 minutes. Loosen edges with metal spatula and remove from pans. Place upright on wire racks to cool completely.
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6 eggs, separated 1/2 to 3/4 cup castor sugar 2 medium lemons 2 large passionfruit 1 tablespoon gelatine 1/4 cup white wine 1 cup cream, whipped Beat the egg yolks with the sugar until thick and lemon-coloured. Grate the rind from the lemons and squeeze the juice. Stir the rind into the egg yolk mixture. Heat the juice to simmering point. Soften the gelatine in the white wine then dissolve it in the heated lemon juice. Add the passionfruit pulp. Stir this spoonful by spoonful into the egg yolks, then stir in the whipped cream. Lastly, beat the egg whites until

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1 (3 oz.) pkg. cherry Jello 3/4 cup boiling water (dissolve Jello in water) 1 small can crushed pineapple, drained 1 can whole cranberry sauce 1 pint sour cream 1 (3 oz.) pkg. raspberry Jello 3/4 cup boiling water 1 pkg. frozen raspberries Heat cranberries, gently, to dissolve. Cool. Add to the first 3 ingredients. Pour into oblong glass container. When cherry Jello/pineapple mixture has set, spread over the sour cream. Separately dissolve raspberry jello in 3/4 cup boiling water and add the partially thawed raspberries. When this is syrupy, spoon it over the sour cream. Refrigerate overnight.