CATEGORY |
CUISINE |
TAG |
YIELD |
Fruits, Eggs, Dairy, Grains |
|
Cakes, Christmas, Fruits, Gifts |
20 |
Servings |
INGREDIENTS
4 |
c |
Unbleached Flour; Sifted |
1 1/2 |
ts |
Baking Powder |
1/2 |
ts |
Salt |
2 |
c |
Butter Or Regular Margarine |
2 1/2 |
c |
Sugar |
6 |
|
Eggs; Lg |
1/4 |
c |
Milk |
4 |
c |
Walnuts; Chopped |
1 |
c |
Golden Raisins |
1/2 |
c |
Candied Pineapple; Chopped |
1/2 |
c |
Red Candied Cherries;Chopped |
1/2 |
c |
Green Candied Cherries; Chop |
1 |
tb |
Lemon Rind; Grated |
|
|
Pineapple Glaze |
|
|
Pecan Halves |
INSTRUCTIONS
Sift the flour, baking powder and salt together and
reserve 1/4 c of the flour mixture. Cream together
the butter and sugar until light and fluffy, using an
electric mixer at medium speed. Add the eggs, one at
a time, beating well after each addition. Add the dry
ingredients alternately with the milk, beating well
after each addition. Combine the walnuts, raisins,
pineapple, candied cherries, lemon rind and the 1/4
cup of reserved flour mixture until all are very well
coated. Stir into the batter. Spread the batter in a
greased and wax-paper lined 10-inch tube pan. Bake in
a 275 degree F. (That is correct, 275 degrees F.) oven
for 2 hours and 45 minutes or until done. Cool in the
pan for 30 minutes before removing to a wire rack to
completely cool. Wrap the fruitcake tightly in foil.
Store in the refrigerator up to 4 weeks. When ready
to serve or to make a gift of it, prepare the
Pineapple glaze, and frost the top of the cake,
letting the glaze drip down the sides. Decorate with
the pecan halves.
Makes one 5 lb fruit cake. PINEAPPLE GLAZE:
Combine 1 cup of sifted confectioners' sugar and 2 T
of pineapple juice, mixing until smooth.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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