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Meringue Cradle Cake Recipe

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This recipe for Meringue Cradle Cake is from The Cookbook of Elizabeth Ann O'Farrell Zeller, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c sifted flour
3 t baking powder
1 t salt
2 c sugar
1/2 c butter or margarine
4 egg yolks
4 egg whites
1 c pecans, finely chopped
1 square (1 oz) chocolate, grated
3/4 c milk
1 t vanilla
Directions:
Directions:
Beat egg whites until soft mounds begin to form. Add gradually 1 c sugar, beating until meringue stands in stiff glossy opeaks. Fold in pecans and chocolate. Line bottom of well greased 9 or 10 "tube pan with waxed paper. Spread meringue over bottom and 3/4 up sides of pan.
Sift together flour, baning powder, salt. Cream butter and 1 c sugar thoroughly. Add egg yolks; beat well. Combine milk and vanilla; add alternately with dry ingredients to creamed mixture; begin and end with dry ingredients. Blend well after each addition. Pour into meringue-lined pan. Bake in slow oven 325 degrees 65-75 minutes. Cool in pan 20 minutes before turning out.
Personal Notes:
Personal Notes:
Mom wrote, "So Good! Easy Too. 1981"

 

 

 

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