Creamy Lemon Cake

Name: Creamy Lemon Cake
Ingredients: 2 large eggs, separated; 1 cup unsalted butter; 1 cup creamy lemon filling; 3/4 cup all-purpose flour; 1 teaspoon baking soda; 1 teaspoon active dry yeast; 1/4 teaspoon salt; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground cinnamon; 1/2 cup chopped walnuts; 1 cup dried cranberries

1
2 large eggs, separated
2
1 cup unsalted butter
3
1 cup creamy lemon filling
4
3/4 cup all-purpose flour
5
1 teaspoon baking soda
6
1 teaspoon active dry yeast
7
1/4 teaspoon salt
8
1/2 teaspoon ground nutmeg
9
1/2 teaspoon ground cinnamon
10
1/2 cup chopped walnuts
11
1 cup dried cranberries

Ingredients

1
2 large eggs, separated
2
1 cup unsalted butter
3
1 cup creamy lemon filling
4
3/4 cup all-purpose flour
5
1 teaspoon baking soda
6
1 teaspoon active dry yeast
7
1/4 teaspoon salt
8
1/2 teaspoon ground nutmeg
9
1/2 teaspoon ground cinnamon
10
1/2 cup chopped walnuts
11
1 cup dried cranberries

Directions

1
Beat the egg yolks, add the butter and lemon filling, and mix until smooth
2
Whisk together the flour, baking soda, yeast, salt, nutmeg, and cinnamon
3
Add the chopped walnuts and dried cranberries to the first mixture, mixing just enough to moisten all the flour
4
Fold in the beaten egg whites with care
5
Pour into a shallow rectangular pan
6
Bake in a moderate oven for 35 to 45 minutes
7
When cooled, dust with confectioners' sugar and walnuts or omit the spices - bake and then sprinkle with butter, cinnamon, and lemon zest (if desired)