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3 eggs
8 oz. butter
8 oz. sugar (est. 1 1/2 c.)
8 oz. flour (est. 2 2/3 c.)
1-1/2 tsp. caraway seed
1 lg. lemon
1/2 c. Scotch whiskey
1 tsp. baking powder

Pare rind of lemon very thin. Add to whiskey. Store 24 hours in refrigerator. CAKE: Cream butter and sugar. Separate eggs; sift flour. Add egg yolks one at a time with a spoonful of flour. Beat well. Mix caraway seeds in with strained whiskey and add more flour. Beat egg whites until stiff. Fold into mixture with remaining flour and baking powder. Put into greased, papered tin. Bake in a moderate oven (350 degrees) for an hour to an hour and a half.