- 1 cup sugar
- 1/2 lb almonds, blanched and chopped
- 1/2 lb grated coconut
- 1/4 lb candied cherries
Beat 5 egg whites until stiff and dry. Reserve part, fold in the rest.
Sift together and add 1-1/2 cups flour and 2 teaspoons baking powder. Fold in 1/2 teaspoon almond extract and the remaining egg whites.
Turn into greased loaf pan, and bake in 300 degree over for about 2 hours. Makes 1 loaf.
(Origin - "Toll House Tried and True Recipes" by Ruth Graves Wakefield, 1948. Author Ruth Graves Wakefield was owner of the famed Toll House Restaurant in Whitman, Massachusetts.)
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