Preparation:
Cream together margarine, butter and cream cheese in a *large* bowl.
Add 2 eggs, 1 cup flour and 1 cup sugar; mix well. Repeat until all eggs,
flour and sugar have been added. Add extracts and mix well. Place
batter in a greased, floured bundt pan. Bake at 300F - 325F for 1 hour
and 15 minutes, or until a toothpick inserted in the center comes out
clean.
Notes: Use at least 1/4 teaspoons each of the extracts. The batter
will be very thick! I used a soup ladle to transfer the batter to the
bundt pan. I let mine bake about 15 minutes longer and kept the
temperature
at 300F the whole time.
Lemon Butter Frosting
Add lemon rind to butter; cream well Add part of the sugar gradually,
blending after each addition. Add remaining sugar, alternately with lemon
juice, until right consistency to spread. Beat thoroughly after each
addition. Add salt. Makes enough frosting to cover tops and sides of two
9-inch layers or tops and sides two 8x8x2-inch layers. |
