Makes an Alternative cake when you want fruit but do not want arich dark fruit cake
Ingredients
1 cup butter
1 cup granulated sugar
5 large eggs
1 3/4 cups sifted all-purpose flour
1 pound candied pineapple,
chopped 1 pound candied cherries,
chopped 4 cups broken pecans
1/2 teaspoon baking powder
1 tablespoon vanilla extract
1 tablespoon lemon extract
Method
Grease a paper-lined springform tube pan with butter or margarine. Cream butter well. Add sugar gradually and beat until light and fluffy. Beat eggs. Add into creamed mixture, blending well. Mix fruit and nuts with small portion of sifted flour. Sift remaining flour and baking powder together. Fold flour mixture into egg and butter mixture. Add flavorings. Mix well. Fold in fruit and nuts. Pour into prepared tube pan. Place in a cold oven and bake at 250*F (120*C) for 3 hours. Cool in pan on cake rack. When cool, wrap tightly in foil. Store in canister 4 to 8 weeks. Yield: 1 cake or 2 loaves Note: May also be baked in two 9 x 5 x 3-inch loaf pans for 2 1/2 hours.
Catherine
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