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2 cakes
suggest servings
| 1 | pound | butter | softened |
| 1 | pound | cake flour | sifted |
| 10 | medium | eggs | separated |
| 1 | pound | sugar | |
| 1 1/2 | teaspoons | vanilla extract | |
| 1/2 | teaspoon | lemon juice | or orange juice |
| 1 | x | lemon zest | or orange zest |
Cream butter and flour.
Beat yolks, vanilla and juice.
Add to butter/flour mixture, gradually.
Beat whites with 1 t sugar and fold in.
Beat on low for 4 to 5 minutes.
Pour into 2 8x4 inch greased and floured pans.
Bake 325 degrees F. for 1 1/4 hours.
| % Daily Value* | |
| Total Fat 104.0g | 160% |
| Saturated Fat 62.0g | 309% |
| Trans Fat 0.0g | |
| Cholesterol 709mg | 236% |
| Sodium 810mg | 34% |
| Total Carbohydrate 203.0g | 68% |
| Dietary Fiber 2.0g | 8% |
| Sugars 115.0g | |
| Protein 24.0g | 48% |
| Vitamin A | 67% | Vitamin C | 0% | |
| Calcium | 10% | Iron | 58% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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I found this pie to be a great combination of flavors that would appeal to those liking apple, pecan, and custard pies. On top of the great taste was the fact that this pie was one of the simplest to prepare. The only suggestion I have is to purchase a deep dish pie crust as the filling was more than enough for one regular pie crust but probably not quite enough for two. Because of the delicious combination of holiday pie flavors and ease of preparation, it is a great choice to take to those holiday events. I plan to.
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