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

Cream butter in a warm bowl, add sugar gradually and beat mixture until light and creamy.

Add eggs two at a time, beating mixture after each addition; stir in flour.

Butter a long, narrow pan, and place layers of batter and fruit alternately until ingredients are used up.

Bake in a hot oven (375 degrees F.) for about 45 minutes.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Photo: Mary Melfi.

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