1 c Butter or margarine
1 c Sugar
4 Eggs
2 c Sifted flour
1 1/2 ts Baking powder
1/2 ts Salt
8 1/4 oz Canned crushed pineapple
16 oz Mixed candied fruits
12 oz Diced, dried figs
1 c White raisins
8 oz Red glac? cherries
2 c Roasted & chopped hazelnuts
-(Oregon hazelnuts)
Yield: 1 9-inch round or 10-inch tube cake.
Cream butter with sugar until light and fluffy. Add eggs, one at a
time, beating well after each addition. Sift together 1-2/3 cups
flour, baking powder and salt. Drain pineapple, reserving syrup. Mix
together drained pineapple and other fruits, the nuts and remaining
1/3 cup flour. Stir sifted ingredients into creamed mixture
alternately with pineapple syrup; fold into floured fruit mixture.
Turn into 9-inch springform or 10-inch tube pan (lined with a double
thickness of greased, browned paper.) Bake in a 300 oven for 2-3/4
hours, or until cake tests done. Cool 30 minutes; remove from pan and
cool completely. If cake is to be stored, wrap tightly. If desired,
before serving, top with a glaze made with confectioners sugar and
pineapple juice or brandy.
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
Yields
1 Cake
