3/4 lb Candied cherries
1 lb Candied pineapple
4 c Shelled pecans
1 3/4 c All-purpose flour
1 c Butter
1 c Sugar
5 lg Eggs
1/2 ts Baking powder
1 tb Lemon extract (tablespoon)
1 tb Vanilla extract (tablespoon)
From: NDooley@president-po.president.uiowa.edu
Date: Thu, 10 Aug 1995 03:37:50 GMT
Chop nuts and fruit and dredge with 1/4 C. of flour. Set aside. Cream
butter and sugar together until light and fluffy. Add well-beaten eggs and
blend well. Sift remaining flour and baking powder together. Fold into
egg and butter mixture. Add lemon and vanilla extracts, mixing well. Fold
in fruits and nuts.
Butter a 10-inch tube pan. Line with paper and butter again. Pour batter
into prepared pan. Place in cold oven. Set oven at 250 deg. F. and bake
for 3 hours. Cool in pan on cake rack. Drizzle butter frosting glaze over
the top and garnish with cut candied fruits.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
16 Servings
