Colonial Caraway Cake

Name: Colonial Caraway Cake
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: 12-16 servings.
Ingredients: 5 eggs, separated; 1 cup butter, softened; 1-1/2 cups sugar, divided; 1-2/3 cups cake flour; 2 teaspoons caraway seeds; 1 teaspoon lemon extract; 1/4 teaspoon salt; Confectioners' sugar

A dusting of confectioners' sugar is all that's needed to top this beautiful cake. The combination of caraway and lemon is unique and flavorful.—Eleanor Davis, Pittsburgh, Pennsylvania

Ingredients

5 eggs, separated
1 cup butter, softened
1-1/2 cups sugar, divided
1-2/3 cups cake flour
2 teaspoons caraway seeds
1 teaspoon lemon extract
1/4 teaspoon salt
Confectioners' sugar

Directions

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In another bowl, cream butter and 1 cup sugar. Add egg yolks, one at a time, beating well after each addition. Add the flour, caraway and lemon extract; mix well.
Add salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into batter.
Spoon into a greased and floured 10-in. fluted tube pan. Bake at 300° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar before serving.