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Vegetarian

Refrigerated

1 Eggs, large

Baking & Spices

1 Baking soda
2 Brown sugar, firmly packed
2 Cinnamon, ground
2 Flour
1 Granulated sugar
1 Pecan streusel
1 Pound cake batter
1 Vanilla extract

Nuts & Seeds

2 Pecan

Dairy

2 Butter
1 (8-oz.) container Sour cream

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  • Karen S.

    Love limoncello ---can anyone translate this into English?

  • Vanessa Bentley

    You can translate it by installing the Google Translate extension on your browser.

  • Kianna Leigh

    Recipe Adapted from "Modern Classics Vol.2" by Donna Hay ingredients: For a mold from Plum Cake from 10x20 cm 170 g butter, softened 170 g of caster sugar 1 tablespoon finely grated lemon zest 3 eggs 1 tablespoon and 1/2 of Limoncello 175 g of flour 3/4 teaspoon baking powder procedure: Preheat oven to 170 ° C, and butter and flour a loaf-cake. In a bowl, with the whisk mix the butter, sugar and lemon zest until the mixture is light and creamy. United gradually eggs and Limoncello, beating well. Sift the flour and baking powder to the mixture with the butter and mix well. Pour hours the mixture into the tin and bake for 45 minutes, checking the area with a toothpick. Remove from the oven and let cool in the mold for 5 minutes, then deformed and let cool on a rack.

  • Karen S.

    Thank you Vanessa and Kianna. I think I can take it from here.