Spanish Sponge Cake - cooking recipe

Ingredients

1 1/4 c. butter, softened
1 c. sugar
3 eggs
1/4 tsp. salt
1/2 c. blanched sliced almonds
1/2 c. chopped candied cherries
1 Tbsp. grated lemon rind
1 1/2 c. sifted all-purpose flour

Preparation

Combine butter and lemon rind in large bowl; beat with electric beater until light and fluffy.
Gradually add 3/4 cup sugar; beat after each addition until smooth.
Add 1 egg, 1 tablespoon flour and salt; beat until smooth.
Add remaining eggs alternately with flour; beat thoroughly after each addition.
Spoon into well-greased and floured 9-inch square cake pan; spread evenly. Combine almonds and cherries; sprinkle with the remaining sugar. Bake in preheated 350\u00b0 oven 35 minutes or until golden brown. Yields about 9 servings.