Momentum - Business to Business Online Magazine MOMENTUM December 2018 - Page 9

A Recipe From Jane McFaddin Cooking Corner Enjoy this months recipe from Ms. Jane McFaddin Swedish Tea Cake INGREDIENTS • 3 eggs • 1 ½ cups sugar • Grated rind ½ lemon • 1 ¾ cups sifted all-purpose flour • 1 ½ tsp. baking powder • ½ cup milk • ½ cup butter DIRECTIONS: 1. Beat eggs and sugar until very light; add lemon rind 2. Sift flour and baking powder together 3. Add alternately with milk; add melted and cooled butter 4. Put in greased 9½ in. loaf pan 5. Bake in moderate oven (350°) 50-60 min. To make Swedish Tea Cake a Rum Cake • ½ cup sugar • 1 cup water • 1 cup rum In 2 qt. ring mold make SWEDISH TEA CAKE Mix sugar and water in saucepan Cook and stir until sugar is dissolved; remove from heat Cool slightly and add rum Pour over cake as soon as it is removed from pan Serve slices with Whipped Cream I would like to begin featuring member’s recipes. If interested send them to me and they will be featured in MOMENTUM. Email to me at jane@leaguecitychamber.com. Look forward to hearing from you. MOMENTUM / December 2018 8