| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Diced candied pineapple |
| 1/2 |
c |
Diced candied orange peel |
| 1/2 |
c |
Diced candied lemon peel |
| 1 |
c |
Whole candied cherries |
| 1/4 |
c |
Diced candied citron |
| 1/3 |
c |
Dr Pepper |
| 1/2 |
c |
Margarine |
| 1/2 |
c |
Light brown sugar |
| 4 |
c |
Pecan halves |
| 1 |
c |
All-purpose flour |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Allspice |
| 1/4 |
ts |
Nutmeg |
| 1 |
ts |
Cinnamon |
| 1/3 |
c |
Dr Pepper |
| 3 |
|
Eggs; lightly beaten |
INSTRUCTIONS
Place candied fruits in a bowl and pour 1/3 cup Dr Pepper over fruit. Allow
to stand several hours or overnight. Cream together the margarine and sugar
until light and fluffy, Add the soaked fruit and pecans, reserving a few
cherries and pecan halves for decoration of the top. Sift together the
flour, baking powder, salt and spices. Add to the creamed mixture
alternately with the remaining 1/3 cup Dr Pepper and eggs which have been
combined. Pour into small loaf pans which have been lined with brown paper
and greased. Cover with brown paper or foil, set in a shallow pan of water
(water should not be over 1/4 depth of cake pan). Bake 1 pound loaf cakes
two hours at 275?. Bake 1 hour, then remove paper from top and the cake pan
from the water. Continue baking until done, when toothpick inserted in cake
comes out clean. Cool in pan and remove paper from the cake. Wrap in foil,
store in cool dry place to ripen and blend flavors. Allow 3 to 4 weeks
before slicing to serve.
Yield: 4 (1-pound) loaves or 1 (4-pound) cake
Posted to brand-name-recipes by Ann_Bartholomew@dpsu.com on Feb 6, 1998
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