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Spanish Sponge Cake With Fruit and Nuts
Author/Submitted by:
Servings: 9
Categories:
Cakes
/
Desserts
Ingredients: 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
Directions:
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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