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Sally Lunn Cake RECIPE COURTESY OF THE BELLAMY MANSION MUSEUM More like a spongy bread than a cake, this is one of 17 Bellamy family recipes passed from Eliza Harriss Bellamy to her niece, Francis Harriss, as a wedding gift. The original recipe read: “Sift into a pan 1½ pounds of flour, put in 2 ounces of butter warmed in a pint of new milk, 1 salt spoon of salt, 3 eggs well beaten, and 2 table-spoons of yeast. Mix well together and put the whole into a tin pan well greased and set to rise overnight. Bake until slightly brown in a quick oven.” INGREDIENTS 6 cups all-purpose flour 1 envelope active dry yeast 1 cup warm (115 degrees) water 1 cup warm (115 degrees) milk ½ cup butter, softened ¼ cup sugar 2 tsp salt 3 eggs PREPARATION In a large bowl, dissolve the envelope of yeast in warm water. Add the warm milk, butter, sugar, salt, eggs and 3 cups flour; beat on low speed until smooth. Stir in the remaining flour to form a soft ball of dough. Do not knead the dough. Place it in a greased bowl, turning once to grease the top of the dough. Cover and let rise in a warm place until it has doubled in size, about 1 hour. Stir the dough down. Spoon into a greased and floured 10-inch tube or bundt pan. Cover and let rise until doubled in size again, about 1 hour. Bake at 400 degrees for 25-30 minutes or until golden brown. Cool in the pan for 10-15 minutes on a wire rack, then invert cake onto the wire rack and allow to cool completely. savor — guide to food & dining on the azalea coast I get to enjoy boating again. Pounding on the surf in his boat became too risky for Blair when a herniated disc started impinging his spinal cord. Surgery at New Hanover Regional Medical Center relieved the pressure and got him back to chasing fish. www.nhrmc.org Advanced Spine Surgery. Close to Home. NHRMCSpinePoteate_WBM_0215.indd 1 2/24/15 5:05 PM 93 www.wrightsvillebeachmagazine.com WBM


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