| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cake | 16 | Servings | |
INGREDIENTS
| 3 | c | Chopped pecans (about 12 ounces) |
| 2 | c | Chopped candied pineapple (about 10 oz.) |
| 3/4 | c | Chopped candied cherries (about 5 oz.) |
| 1/3 | c | Chopped candied orange peel (about 1 1/2 oz.) |
| 1 3/4 | c | Plus |
| 3 | tb | All purpose flour |
| 1 | c | Butter; room temp. |
| 1 | c | Sugar |
| 5 | Eggs | |
| 1 | tb | Vanilla extract |
| 1 | tb | Lemon extract |
| 1/2 | ts | Baking powder |
| 1 | pn | Salt |
| Powdered sugar |
INSTRUCTIONS
From: NDooley@president-po.president.uiowa.edu Date: Thu, 10 Aug 1995 03:37:50 GMT From Bon Appetit Position rack in lowest third of oven and preheat to 250 deg. F. Grease and flour a 12-cup bundt pan or tube cake pan. In large bowl, mix nuts and fruits with 3 T. flour. In another large bowl, cream butter with sugar until ight. Beat in eggs 1 at a time. Stir in extracts. Sift 1 3/4 C. flour with baking powder and salt. Add dry ingredients to batter; stir until blended. Mix fruit mixture into batter. Pour batter into prepared pan. Bake until golden brown and tester inserted into center comes out clean, about 2 1/2 hours. Cool in pan on rack 15 minutes. Turn out onto rack and cool. (Can be prepared 2 weeks ahead; wrap in foil and store at room temp.) Dust top with powdered sugar. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“God grades on the cross, not the curve.”