Philadelphia Main Line Classics II

The Saturday Club

3 cups flour

2 teaspoons baking powder

1 teaspoon salt

1 cup butter or margarine, softened

2 cups sugar

2 tablespoons freshly grated lime peel

4 eggs, beaten

1 cup milk

Lime Glaze

Sift dry ingredients together. Cream butter, sugar, and grated lime peel in mixing bowl. Add dry ingredients and mixture of eggs and milk alternately, beating well after each addition. Pour into 2 lightly greased 4x8 inch or 5 miniature loaf pans.

Bake at 350° for 55 minutes, or until golden brown. Pierce several holes in top of loaves. Drizzle with lime glaze.

Lime Glaze:

1/2 cup sugar

3 tablespoons fresh lime juice

Finely shredded fresh lime peel to taste

Combine sugar, lime juice, and lime peel in small saucepan. Cook over low heat until sugar dissolves, stirring constantly.

Yield: 16 servings

Notes:

1. Used canned sweet potato puree, in place of pumpkin, as that’s what I had on hand

2. Ended up doubling the crunchy topping

3. Found the custard needed more like 35 minutes for the second baking