| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cake | 12 | Servings | |
INGREDIENTS
| 1 | lb | Butter; room temp |
| 12 | Eggs | |
| 1 | lb | Raisins |
| 3/4 | lb | Cherries |
| 1 | lb | Dates |
| 1 | ts | Cinnamon |
| 1 | ts | Cloves |
| 1 | ts | Allspice |
| 1/2 | ts | Salt |
| 4 | Rings pineapple (2 red & 2 green) | |
| 1 | ts | Baking soda |
| 5 | c | Flour |
| 3/4 | lb | Almonds |
| 1/4 | lb | Citrus peel |
| 1 | ts | Vanilla |
| 1 | l | Apple juice; or dark rum |
| 1 | lb | Sugar |
| 1 | lb | Currants |
INSTRUCTIONS
From: Sandra Tanner <elaine@CWCONNECT.CA> Date: Tue, 30 Jul 1996 12:14:00 -0700 After cutting fruit soak fruit in apple juice, or the rum , if you prefer. Cream butter and sugar. Add eggs and beat well. Add dry ingredients and fruit. If it is too stiff add a little cherry or fruit juice. Bake two hours @ 275°. Put a pan of water in the oven to prevent over drying. EAT-L Digest 29 July 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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