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Tag: cream cake
Published January 17, 2008 by
4 eggs 4 tbs. sugar 4 cups milk 4 tbs. cornstarch Rind of one lemon cut in one piece 2 lbs. plain pound cake 1 oz. bittersweet chocolate, chopped 1 tsp. almond extract 1 maraschino cherry 2 tbs. diced citron Blend cornstarch in 1/2 cup milk. Combine with rest of milk, eggs, sugar, and lemon rind. Blend thoroughly in saucepan. Cook over slow fire about 10 minutes; stir constantly until it comes to a boil. Remove from fire immediately; take out lemon rind; add almond extract. Cool. Slice pound cake in ¼ inch thick slices. Arrange 1 layer of cake on bottom of 10 inch pie plate; pour some of mixture (about ½ inch thick) over this. Alternate until all cake and mixture is used. The top layer should be cream. Place in refrigerator 4 to5 hours or until ready to serve.