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Creole Lemon Cake



  • 2 cups butter or margarine, softened
  • 2 cups sugar
  • 6 eggs
  • 1/2 cup lemon juice
  • 3 tablespoons grated lemon peel
  • 3 3/4 cups flour
  • 2 teaspoons baking powder
  • 4 cups coarsely chopped walnuts
  • 2 1/2 cups California golden or natural raisins


  1. In large mixer bowl cream butter and sugar.
  2. Gradually add eggs; beat well.
  3. Stir in lemon juice and peel.
  4. Combine remaining ingredients; gradually stir into egg mixture until blended.
  5. Spoon batter into greased and floured 10-inch tube pan; let stand 10 minutes.
  6. Bake at 325 degrees F for1 hour 45 minutes, or until browned and a wooden pick inserted into center comes out clean.
  7. Let cool on rack for 15 minutes; remove from pan to cool completely.
  8. Wrap; let stand a day before slicing.
  9. Dust with powdered sugar before serving.

Yield: one 10-inch cake

Cake can be wrapped in a brandy-soaked cloth and stored in covered container for 1 to 2 weeks.


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