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(Cakes) - (The International Jewish Cook Book)

Cream one pound of butter with one pound of sugar until foamy, then add
one by one four whole eggs. Mix well, then stir in three-fourths pound
of pounded almonds or walnuts, one teaspoon of cinnamon, one-fourth
teaspoon of cloves, one pound of flour, one teaspoon of baking-powder,
and a few drops of bitter almond essence. Put in four layer pans and
bake in slow oven. Put together with apricot, strawberry, or raspberry
jam and pineapple marmalade, each layer having a different preserve. Ice
top and sides. If only two layers are desired for home use, half the
quantity of ingredients can be used. This is a very fine cake. It is
better the second day.

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