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5 eggs
2 c. super fine sugar
3 c. flour
2 c. black walnuts
1/2 lb. butter
1/2 c. milk
2 tsp. baking powder
1/2 tsp. nutmeg
1 tsp. lemon extract


Cream butter and sugar. Add egg yolks, milk with lemon extract alternately with flour, baking powder and nutmeg. Add walnuts and fold in stiffly beaten egg whites. Bake in slow oven at 325 degrees for 55 to 70 minutes. Use staff pan. After cooling throughly, wrap in foil. Maybe kept 1 or 2 weeks in cake tin in a cool place.

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