4 cups water
1 large tomato, diced
3 onions, diced
1 medium green bell pepper, diced
4 fresh mushrooms, quartered
2 tablespoons butter for drizzling
6 eggs, beaten
3 1/2 cups milk
1 tablespoon lemon juice
1 teaspoon crushed lemon zest
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups all-purpose flour
2 teaspoons olive oil
1 teaspoon chili sauce
1 (7 ounce) can sliced mushrooms, drained
1 (4 ounce) can sliced green olives, drained
1 large tomato, diced
In a medium saucepan, cream together the butter, cream of tartar, sugar, flour, 5 teaspoons lemon juice, lemon zest, salt, baking soda and olive oil. Mix well, and cook over medium heat 5 minutes. Next, mix in the mushrooms, green bell peppers and mushrooms. Sprinkle with butter mixture. Cook 5 minutes more, or until a large chunk is released of the peppers.
Bring a large pot of water to a boil. Add creamed mixture, stirring constantly, until mixture becomes thick and creamy. Season with chili sauce and mushrooms. Bring to a boil, stirring occasionally until all vegetables are tender. Reduce heat to low, cover, and simmer for 30 minutes.
Melt butter and lemon jam in a small bowl. Add egg mixture; stir into creamed mixture. Return mixture to a boil.
Return mixture to a boil, stirring occasionally. Stir in lemon zest and salt. Stir in brown sugar. Return mixture to a boil, stirring frequently. Stir in 2 cups flour; pour over creamed mixture and simmer for 10 minutes. Remove from heat; stir in 1/2 cup lemon juice, stirring occasionally. Toss with sliced mushrooms and green olives; serve over rice and beans.
This is a fantastic cake for those cold snowy Christmas mornings. I made this cake for a church group and it received rave reviews. This heavy cake is made with butter, which is dense and takes quite a bit of effort to break down. Try to rise the cake by more than 1/4 C. - it will come out great.
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