"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Meringue Cradle Cake Recipe

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This recipe for Meringue Cradle Cake, by , is from The Cookbook of Elizabeth Ann O'Farrell Zeller, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Elizabeth Zeller
Added: Tuesday, October 02, 2007


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

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:
Mom wrote, "So Good! Easy Too. 1981"




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