| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Eggs, Fruits | 1 | Servings | ||
INGREDIENTS
| 1 | c | Brown sugar |
| 1/2 | c | Nuts chopped |
| 1/4 | c | Margarine softened |
| 2 | c | Flour |
| 1 | tb | Flour |
| 1 | tb | Cinnamon |
| 1 | ts | Cinnamon |
| 2 | c | Herman |
| 1 | c | Sugar |
| 2/3 | c | Vegetable oil |
| 2 | Eggs | |
| 2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1/2 | ts | Baking soda |
| 1 | c | Raisins |
| 1 | c | Crushed fruit (pineapple, peaches, etc) drained |
INSTRUCTIONS
To make topping: In medium bowl, combine brown sugar, nuts, margarine, 1 tablespoon of flour and 1 tablespoon of cinnamon. Mix until well blended; set aside. To make cake: In large bowl, combine the remaining 2 cups of flour, remaining 1 teaspoon cinnamon, Herman, sugar, vegetable oil, eggs, baking powder, salt and baking soda. Beat until well combined. Fold in raisins and crushed fruit. Pour into well-greased and floured Bundt pan, large ring mold or 9 x 13 x 2-inch baking pan. Top with reserved topping. Bake at 350x F. for 50 to 60 nminutes, until cake tests done. Serves 12. Posted to FOODWINE Digest 15 Jan 97, by G. Lankin" <WidgetX7@AOL.COM> on Thu, 16 Jan 1997.
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