Title: Creole Lemon Cake
Categories: Cake
Yield: 16 Servings

2	c	Butter or margarine; - softened (454 g)
2	c	Sugar (400 g)
6		Eggs
1/2	c	Lemon juice; (122 g)
3	tb	Grated lemon rind; (18 g)
3 3/4	c	All-purpose flour; (469 g)
2	ts	Baking powder (6 g)
4	c	Coarsely chopped walnuts; - (480 g)
15	oz	Package golden raisins (425g
1/4	c	Confectioners' sugar (30 g)

Preheat oven to 325! F. (163! C). Cream butter and sugar in large mixer bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Stir in lemon juice and rind. Add mixture of flour, baking powder, walnuts and raisins; mix well. Spoon into greased and floured 10-inch (25-cm) fluted tube pan. Let stand for 10 minutes. Bake for 1-3/4 hours or until cake tests done. Cool in pan on wire rack for 15 minutes. Remove cake to wire rack to cool completely. Wrap with plastic wrap. Let stand for 24 hours. Place on cake plate. Sift confectioners' sugar over top.

May wrap in brandy-soaked cloth and store in covered container for up to 2 weeks.

from "Making Spirts Bright, Holiday Recipes and Family Fun", Favorite Recipes Press, 1995, ISBN: 0-87197-810-5

typed and posted by teri Chesser 5/96

From: Teri Chesser Date: 05-04-96 (14:52) Online Connections (410) National C

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