| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cakes, Holiday |
10 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Glace pineapple |
| 2 |
lb |
Sultanas |
| 1 |
lb |
Glace cherries (red & green) |
| 1 |
lb |
Almonds |
| 5 |
c |
Flour |
| 1 |
ts |
Baking powder |
| 1 |
lb |
Butter |
| 2 |
c |
Sugar (1 lb) |
| 1/2 |
ts |
Nutmeg |
| 10 |
|
Eggs |
| 1 |
|
Lemon, juice & rind |
| 1 |
|
Orange,juice & rind |
| 1 |
ts |
Rose ext |
| 1 |
ts |
Almond ext |
INSTRUCTIONS
1. Clean sultanas, slice pineapple thinly, halve cherries. 2. Mix and sift
flour, baking powder and spice and add half to prepared
fruit. 3. In a large bowl, cream butter and gradually beat in sugar. 4.
Add well beaten eggs and beat well. 5. Fold other half of flour mixture
into creamed mixture alternately with
juices and beat well. 6. Add fruit to to creamed mixture. Combine
mixture til thoroughly
blended. Split almonds and add to mixture, saving some whole for top.
Add flavourings. 7. Pour mixture into cake pans which have been lined
with 3 thicknesses
of newspaper, with top layer of greased wax paper. 8. Bake cake at 275
F. for approximately 3 hours or til firm and until
cake mixture is firm when pressed. 9. Cool on cake rack until
thoroughly cold. Wrap in foil and store in
cake tins. Makes 2 large or 1 large and 2 loaf tins.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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