Alexander's Cake

Servings: 12-16

Ingredients:

1 pound soft butter

¾ cup sugar

2 eggs

Grated rind of one lemon

4 cups all-purpose flour

Filling:

1 10-ounce jar of red currant or red raspberry jelly

Glaze:

Juice of two lemons 1 pound of powdered sugar, sifted

Cooking Instructions:

Preheat oven to 375F. Cream the butter and sugar with an electric mixer. Add the eggs, one at a time, mixing well. Add the lemon rind and flour. Mix until a smooth dough is formed. Grease 2 9 x 13-inch sheet cake pans and line each with waxed paper. Divide the dough evenly between the two pans. Using a spatula, spread the dough smoothly and evenly. Bake for about 13 to 15 minutes, or until just golden brown. Allow the cakes to cool in the pans.

Invert one cooled sheet cake onto a serving platter and peel off the waxed paper. Whisk the jelly to thin it out, and then spread it evenly over this first sheet. Carefully invert the second sheet cake on top of the first and peel off the waxed paper.

Prepare the glaze by stirring the lemon juice gradually into the powdered sugar with a fork. If it does not spread easily, add water, one teaspoon at a time, until you get an icing that is easy to work with. Spread the top of the cake with icing and allow it to set. Cut into diamonds or 1-inch by 3-inch pieces.

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