How to make it

  • Preheat oven to 325 F.
  • Line the bottom of a 9" tube pan with a doughnut shaped piece of wax paper, notching around the cun (beats me as to what this means) center circle every inch.
  • Do not grease pan.
  • Sift first 4 ingreds. into a bowl. Set aside.
  • Separate eggs, droping 4 yolks into one mixing machine bowl and 10 whites into another.
  • Using whisk attachment, beat egg whites on med.hi speed until foamy. Turn speed up to high. Sprinkle in half the sugar and beat until stiff and glossy.
  • Set bowl with yolks on machine. Beat until light. Sprinkle in remaining sugar, zests and concentrate. Beat on high speed until well blended.
  • Using a wooden spoon, stir abt. a 1/2 c. of beaten whites into yolks. Then pour all of yolk mixture over beaten egg whites.
  • Fold in by hand in 12 sweeping strokes.
  • Sift dry ingreds. again over all and continue folding for another 12 strokes.
  • Sprinkle and fold in nuts (another 12 strokes would suffice.)
  • Spoon into prepared pan, smoothing out top. Run a blunt knife around sides to dispel any air bubbles.
  • Bake in Center section of oven for 55 min.
  • Top should be lightly browned and toothpick, when inserted, should come out clean. Remove from oven and invert tube onto a 3-cup mason jar with a 1 1/2" neck, or any convenient holder that will fit the tube. Cool for 1 1/2 hrs.. Gently unmold. Peel off wax paper.
  • When completely cooled, sift confectioner's sugar over. Cut with sharp serrated knife, or pull apart servings with fork.
  • Frances Prince's New Jewish Cuisine
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Reviews & Comments 1

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    " It was excellent "
    peetabear ate it and said...
    yummy sounding recipe..five forks
    Was this review helpful? Yes Flag

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