This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Greek Lemon Cake
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- #32882
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 package (2 layer size) regular lemon cake mix (no pudding)
1 cup uncooked farina
1 cup milk
5 eggs
1/2 cup cooking oil
1 cup walnuts, chopped
1 cup sugar
1/2 teaspoon lemon peel, finely shredded
3 tablespoons lemon juice
directions
Grease two 9" x 9" x 2" baking pans.
In large mixer bowl combine cake mix and farina. Add milk, eggs and oil. Beat at medium speed of electric mixer for amount of time given on cake mix package. Stir in 3/4 cup of the nuts.
Divide batter evenly between prepared pans. Bake in 350 degrees F oven for 30 to 35 minutes or till cakes test done. Place on wire racks; do not remove from pans.
Meanwhile, in saucepan, combine 1 1/2 cups water, sugar, lemon peel and lemon juice; bring to boiling. Boil gently, uncovered, for 10 minutes. With fork, prick holes in tops of hot cakes. Slowly spoon half of the hot syrup over each cake. Sprinkle with remaining nuts. Cool.
added by
ThorasCookbook
nutrition data
Nutritional data has not been calculated yet.
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