| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cake | 1 | Servings | |
INGREDIENTS
| 2/3 | c | Butter |
| 2 | Eggs | |
| 8 | oz | Candied pineapple |
| 8 | oz | Candied cherries |
| 1 | c | Raisins |
| 2 | c | Pecans |
| 2 | c | Flour |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1/4 | c | Light molasses |
| 2/3 | c | Light brown sugar |
| 2 | ts | Cinnamon |
| 1 | c | Unsweetened applesauce |
INSTRUCTIONS
Cream butter until smooth. Add brown sugar, beating well. Add eggs and mix. Add sifted dry ingredients alternately with applesauce, beating well after each addition. Reserve 1/2 cup flour to dredge fruit and nuts before adding to mixture. Fold in fruits, nuts and molasses. Pour in tube pan. Bake 1 hour and 20 minutes or until done at 350. Set a pan of water under cake while baking. Allow to sit overnight before serving. MRS ARTHUR GALLOWAY (BETTY) MARVELL, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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