Catholic Recipe: Easter Cake
This Easter cake is very good with whole wheat flour. We always use a tube pan and, when the cake is iced with a nut icing, we insert a candle holder in the center. In this holder we place a decorated Christ candle — and we have the perfect symbol of the new life and light arising from the circle of death. Little things like this make the "Exsultet" visible. We know that the angelic choirs of heaven no rejoice; and we on earth in our little way, "also rejoice illuminated with such resplendent rays and enlightened with the brightness of the eternal King."
Cream shortening and sugar. Add egg yolks. Stir in milk alternately with sifted dry ingredients. Add walnuts. Fold in beaten egg whites. Bake in moderate oven (350°) for about 60 minutes in greased tube pan or until cake is lightly brown and shrinks away from the sides of the pan. Invert pan and let cake cool for about an hour. Remove from pan and when thoroughly cooled, frost with nut-flavored icing.Recipe Source: Cooking for Christ by Florence Berger, National Catholic Rural Life Conference, 4625 Beaver Avenue, Des Moines, IA 50310, 1949, 1999