Lemon Treasure Cake

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Lemon Treasure Cake

    Lemon Treasure (filling)
    2/3 Cup Sugar                  1/4 cup cornstarch
    1/4 tsp Salt                          1 cup water
       1 tsp grated lemon rind      3 tbs lemon juice
       1 slighly beaten egg
    Combine in saucepan, cook over medium heat, stirring constantly until thick
     Add following, blend in and cool:

     2 tbs butter                          3-4 drops yellow food coloring
    Graham Cracker Layer
     3/4 Cup crushed Graham crackers - set aside

    Cake - two parts: Dry & Wet
    [Dry] Sift together and set aside:
        3 cups sifted flour
        1 tsp Salt                          1/2 tsp baking soda
    [Wet] Add following together and cream well (mix 5-8 min)
        2 cups sugar                        1 cup shortening
        1 tbs grated lemon rind         5 unbeaten eggs
    Add together Dry and Wet, mixing with 1 cup buttermilk or sour milk.  
    Use Low speed with electric mixer.
    Place batter in 10-in tube pan, well greased and lightly floured on the bottom.
    Sprinkle with graham cracker crumbs.  Spoon lemon filling over crumbs.
    Top with remaining batter.  Bake at 375 deg for 55 to 65 min
    Cool completely and frost.  Sprinkle with reserved crumbs.
Nana's Recipe Card

The above was scanned by Aunt Joyce Ray from Nana's recipe cards. Interestingly enough, I didn't have the 'frosting on next card' and the key frosting was "Rocky Mountain Frosting". I skipped the 'sprinkle with reserved crumbs above and instead topped with the frosting'.