Ingredients
- 5 egg yolks
- 5 egg whites
- 3 caraway seed
- 400 gr confectioners sugar
- 300 gr sugar
- 250 gr flour
- 230 gr butter
- 80 ml milk
- 60 ml cream
- 9 gr baking powder
- 8 gr cinnamon
A winner in the senior division of the 1953 Pillsbury Bakeoff. Sift together the flour, baking powder and cinnamon. Cream the sugar and butter then add the well beaten egg yolks, milk and caraway seeds. Mix very well. Beat the egg whites until stiff peaks form; fold gently into the batter, incorporating thoroughly. Turn batter into a 23 cm tube pan, well greased and floured on bottom only. Bake in preheated 325 degree oven for 45-50 minutes. Cool and frost. Cinnamon Glaze: Sift together the confectioners' sugar and cinnamon. Add 4-5 tablespoons of hot cream; blend until glaze is of spreading consistency. Pat Dwigans ----
