"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
Cream butter and sugar. Mix yolks into batter 2 at a time. Add lemon flavor, add 3c. cake flour slowly. Fold in stiffly beaten egg whites. Add fruit and nuts tossed in 1 c of flour. Bake in tube pan or two loaf pans. Grease pans and line bottoms with wax paper. Bake 30 min 325º, 90 min 300º
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