WELSH CARAWAY SEED CAKE

9 egg whites (1 1/4 cups)
3cups unsifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups sugar
2 cups butter or regular margarine, softened
9 egg yolks
2 teaspoons vanilla extract
2 teaspoons orange flower water
3 tablespoons caraway seed
1 (4 oz) jar candied orange peel, finely chopped

1. In large bowl of electric mixer, let egg whites warm to room temperature about 1 hour.

2. Preheat oven o 350 degrees F. Grease 10-inch Bundt pan or tube pan.

3. Sift flour with baking powder and salt.

4. With electric mixer at high speed, beat egg whites until foamy. Gradually beat in 1 cup sugar, 1/4 cup at a time, beating after each addition; continue beating until soft peaks form when beater is slowly raised. Turn into medium bowl.

5. In same large bowl, with electric mixer, beat butter with remaining 1 cup sugar until light. Beat in egg yolks, one at a time; beat until mixture is light and fluffy.

6. At low speed, beat in vanilla, orange-flower water, and flour mixture just until smooth.

7. With wooden spoon, fold in egg white mixture, caraway seed, and orange peel just until blended.

8. Turn into prepared pan. Bake 1 hour and 15 minutes, or until cake tester inserted in center comes out clean.

9. Cool on wire rack, 15 minutes. Remove from pan. Cool completely. Slice thinly

Makes 30 servings
From: Recipelink.com
Source: McCall's Great American Recipe Card Collection, 1973

Dear Paul,

I'm sorry to hear about your wife's passing but I'm happy to say that I found the recipe card! I hope the cake brings back fond memories.

Best regards,

Betsy