Prep 20 mins
Cook 1 hr 30 mins
Offered with love and respect by Joan Bramsch, this 5 generational recipe perfect for holidays, picnics, brunches, and children's delight. You may need extra hands when pouring colored cake batter into wax paper fences.
- 6 egg whites
- 1 1⁄2 cups butter (3 sticks)
- 3 cups sugar
- 6 egg yolks
- 4 1⁄2 cups flour
- 1⁄2 teaspoon salt
- 2 1⁄2 teaspoons baking powder
- 1 1⁄2 cups milk
- 3 teaspoons vanilla extract
- 1⁄2 teaspoon almond extract
- 3⁄4 cup raisins
- red food coloring
- green food coloring
- Preheat oven at 325°F.
- Whip egg whites.
- Cream butter, sugar and egg yolks together.
- Sift flour, salt and baking powder together.
- Fold into creamed mixture, alternating with.
- the milk.
- Add vanilla and almond extracts.
- Fold in egg whites.
- Separate 1/3 of dough and add green food coloring.
- Add red food coloring and raisins to remaining dough.
- Grease and flour a large round tube pan, then insert vertically a waxed paper circle "fence" 2 inches from the edge of the pan.
- Pour green dough OUTSIDE fence and raisin/red dough INSIDE fence.
- Remove "fence" carefully and place pan into oven on middle rack.
- Bake for 1 1/2 to 2 hours.
- Note: For Halloween, Christmas, 4th of July -- endless. Divide cake batter, add coloring and fence as desired. Raisins represent watermelon seeds, so omit.