Thursday, August 2, 2018

Pennsylvania Dutch Lemon Spice Cake (1948)

  • 1/2 cup butter
  • 3/4 cup sugar
  • 1 egg
  • 1-1/2 cups sifted cake flour
  • 1/4 cup lemon juice
  • 1/4 cup water
  • 1 tspn grated lemon rind
  • 2 tspns baking powder
  • 1/4 tspn salt
  • 1/2 tspn nutmeg
  • 1/4 tspn cinnamon
  • 1/4 tspn ginger
  • 1/2 cup seedless raisins
  • 1/4 cup chopped nuts
  • Crumbly Topping (see below)
Cream the butter, add the sugar, and beat until light. Add the egg, and then the sifted, dry ingredients and spices alternately with the water and lemon juice combined.

Add the remaining ingredients. Pour into a greased pan. Spread with the Crumbly Topping, and bake in a moderate oven, 350 degrees, for 40 to 45 minutes. 

Crumbly Topping
Combine all the following ingredients, crumbling them together with the fingers. Spread them evenly over the cake batter.
  • 2 tspns butter
  • 1/4 cup brown sugar, firmly packed
  • 2 tspns flour
  • 1/4 cup chopped nuts
  • 1/4 tspn each nutmeg, ginger, cinnamon, salt
More "Lost" Lemon Recipes
Lemonade Cookies (1980)
Maui Mango Lemon Bread (1967)

(Origin - "Mother Anderson's Famous Dutch Kitchens - 500 Recipes by Request" by "Belle Anderson Abner and Jeanne M. Hall, daughter and granddaughter of the Andersons who founded the hotel in Wabasha, Minnesota in 1896." Published in 1948.) 

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