2 cups butter - (4 sticks)
2 1/2 cups sugar
12 eggs
1 1/2 teaspoons grated nutmeg
1/2 cup white wine
1/2 cup rosewater
4 3/4 cups flour
Directions: one line for each direction. When saved the lines will be numbered.
Heat the oven to 350 degrees. Grease 2 (9- by 5-inch) loaf pans and set aside.
Cream the butter and sugar in a large mixing bowl.
Beat the egg yolks then beat into the butter and sugar with the nutmeg, wine and rosewater. Stir in the flour.
Beat the egg whites until moderately stiff, 3 to 5 minutes, and fold into the mixture. Divide the batter between the loaf pans and smooth the tops.
Bake the loaves until light brown and a toothpick inserted in the middle comes out clean, 1 1/2 hours. Cool the loaves in the pan slightly, then turn out onto wire racks.
