1 cup butter
2 cups flour, sifted
1 cup granulated sugar
1/4 pound candied fruit peel, shredded
6 eggs

Cream butter in a warm bowl.

Add sugar gradually and beat until mixture is light and creamy.

Add eggs 2 at a time, beating mixture well after each addition.

Stir in flour.

Butter a long narrow pan.

Alternate in it a layer of batter and one of fruit until all are used.

Bake in a hot oven (375 F.).



Because Italy is a wine country the early development of bread making was through the use of eggs rather than brewer's yeast.

The recipe in this entry was taken from "The European Cookbook for American Homes, from Italy, Spain, Portugal and France" by The Browns, Cora, Rose and Bob (New York: Farrar & Rinehart, 1936). For the complete copyright-free cookbook visit www.archive.org. Photo: Mary Melfi.

Back to main list