"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway


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This recipe for BRANDY CITRUS CAKE, by , is from PONTHIR BAPTIST CHURCH & VILLAGE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Tuesday, December 2, 2008


4 oz / 100 g Soft Margarine
4 oz / 100 g Demera Sugar
1 Lemon
1 tsp Golden Syrup
1 fluid oz / 25 ml Brandy
2 Med Eggs
5 oz / 150 g Self Raising Flour
Round 6" / 15cm Cake Tin

Cream Magazine and Sugar until light and fluffy
Add grated rind and Juice of Lemon
beat into a mixture with Syrup and Brandy

Lightly beat eggs and fold into mixture with sived Flour

Bake for approx 1Hour 10 Minutes or until a skewer inserted into centre comes out clean.




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