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Spanish Sponge Cake With Fruit and Nuts

Author/Submitted by:
Servings: 9
Categories: Cakes / Desserts

1 1/4  c  Butter, softened
1  tb  Grated lemon rind
1  c  Sugar
3    Eggs
1 1/2  c  Sifted all purpose flour
1/4  ts  Salt
1/2  c  Blanched, sliced almonds
1/2  c  Chopped candied cherries

Combine the butter and lemon rind in a large bowl, then beat with an electric beater until light and fluffy. Add 3/4 cup of the sugar gradually, beating after each addition until smooth. Add 1 egg, 1 tablespoon of the flour and the salt and beat until smooth. Add the remaining eggs alternately with the flour, beating thoroughly after each addition. Spoon into a well-greased and floured 9" square cake pan and spread evenly. Combine the almonds and cherries and sprinkle over the cake mixture, then sprinkle with the remaining sugar. Bake in a preheated 350 oven for 35 minutes or golden brown. This cake freezes well for later use.

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