5 eggs
3 cups sugar
3 cups plain sifted flour
2 sticks butter or margarine
1/2 cup Shortening
1 teaspoon vanilla flavoring
1 teaspoon lemon flavoring
6 ounces regular SUN DROP
Cream butter or margarine and shortening, adding sugar gradually: add eggs, one at a time, and continue beating well after each addition. Slowly blend in flavoring, flour one cup at a time and SUN DROP. Turn into a large greased and floured tube pan. Bake in a 325 degree oven for 1 hour and 15 minutes or until cake tests done. Turn out on rack to cool.
Frosting Glaze
2 cups confectioner's (powdered) sugar
2 ounces regular SUN DROP
2 tablespoons butter or margarine
Prepare frosting glaze by melting butter or margarine and blend with confectioner's sugar and SUN DROP. Spoon glaze over warm cake, out of pan, on rack over waxed paper; spoon glaze that slides off cake back up over cake.
3 cups sugar
3 cups plain sifted flour
2 sticks butter or margarine
1/2 cup Shortening
1 teaspoon vanilla flavoring
1 teaspoon lemon flavoring
6 ounces regular SUN DROP
Cream butter or margarine and shortening, adding sugar gradually: add eggs, one at a time, and continue beating well after each addition. Slowly blend in flavoring, flour one cup at a time and SUN DROP. Turn into a large greased and floured tube pan. Bake in a 325 degree oven for 1 hour and 15 minutes or until cake tests done. Turn out on rack to cool.
Frosting Glaze
2 cups confectioner's (powdered) sugar
2 ounces regular SUN DROP
2 tablespoons butter or margarine
Prepare frosting glaze by melting butter or margarine and blend with confectioner's sugar and SUN DROP. Spoon glaze over warm cake, out of pan, on rack over waxed paper; spoon glaze that slides off cake back up over cake.
From Connie King of Sundrop Bottlers
