Prep 15 mins
Cook 50 mins
Dainty, delectable, and delicious. This cake comes from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
- 2 cups butter
- 2 cups sugar
- 9 eggs, separated (room temperature)
- 3 tablespoons lemon juice (fresh is best)
- 1 tablespoon lemon rind, grated
- 1⁄4 teaspoon salt
- 3 1⁄4 cups cake flour, sifted (all purpose flour is fine if you don't have cake flour)
- 1⁄2 lb citron, chopped
- 1⁄2 lb raisins, chopped
- 3 cups blanched almonds, chopped
- 2 cups sugar
- 1 cup boiling water
- 1⁄3 cup fresh lemon juice
- 2 tablespoons freshly grated lemon zest
- 1 tablespoon cornstarch
- 2 cups shredded coconut
- Preheat oven to 300F and line four 9" cake pans with waxed paper.
- Beat egg whites to stiff peaks.
- Cream butter and sugar together until light and fluffy; add well beaten egg yolks with lemon juice, rind and salt.
- Add 1/2 cup flour alternately with stiffly beaten egg whites.
- Dredge fruit and nuts with remaining flour and add to batter.
- Pour evenly into prepared pans.
- Bake 40 to 50 minutes, or until cakes test done and is firm to the touch.
- Turn out onto cooling racks, peel waxed paper from cakes.
- When cool, spread poinciana filling between layers and frost with Twice-cooked or Seven-minute frosting (recipe #96449).
- To make the filling: Mix the cornstarch with a little cold water until smooth.
- Heat first four ingredients to boiling point.
- Add cornstarch mixture and boil until it spins a thread (234°F), then beat until creamy.
- Add coconut and spread between cake layers.