| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Butter |
| 1 | lb | Sugar |
| 4 | c | All-purpose or 4 1/2 c. cake flour |
| 2 | c | White raisins |
| 1 | lb | Pecans; chopped coarsely |
| 1/2 | c | Candied cherries; (up to 1) |
| 1/2 | c | Candied pineapple; (up to 1) |
| 1 1/2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 4 | tb | Lemon extract; 2 oz. bottle |
| 6 | Eggs |
INSTRUCTIONS
Cream butter, sugar and extract. Sift flour once, and measure. Sift twice more, adding baking powder and salt to last sift. Add eggs, one at a time, to creamed mixture, alternating with flour, beating well after each addition. This makes a stiff batter so will have to be beaten by hand probably. Then add nuts, raisins and candied fruits which have been coated with a little of the flour. Bake in a large round tube pan which has been lined with brown paper and greased. Bake at 300 degrees for 2 hours or until done when tested. Posted to Bakery-Shoppe Digest V1 #444 by Shelley Sparks <ssparks@mailbox.arn.net> on Dec 09, 1997
A Message from our Provider:
“Do not look to your hope, but to Christ, the source of your hope. #Charles Spurgeon”