| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains, Eggs | Cakes, Desserts | 1 | Servings | |
INGREDIENTS
| 1 1/4 | c | Pillsbury's Best All Purpose Flour, sifted** |
| 1/2 | ts | Double-acting baking powder |
| 1/2 | ts | Salt |
| 2 1/2 | c | Mixed candied fruit |
| 1/2 | c | Candied pineapple chunks |
| 1/2 | c | Candied cherries |
| 1 | c | Golden raisins |
| 1 | c | Funsten's Slivered Almonds (or other nuts) |
| 1/2 | c | Butter |
| 1/2 | c | Sugar |
| 3 | Eggs; unbeaten |
INSTRUCTIONS
BAKE at 300 degrees for 1 1/2 to 2 hours. MAKES 9 x 5 inch cake (2 1/4 pounds)* Sift together the flour, baking powder, and salt. Add candied fruit, candied pineapple chunks, candied cherries, golden raisins, slivered almonds and mix to coat fruit with dry ingredients. Cream butter and gradually add sugar, creaming until light and fluffy about 5 minutes. Add eggs, one at a time, beating well after each addition. Blend in fruit-flour mixture. Mix well. Turn into 9 x 5 x 3-inch pan, greased and lined with waxed paper. Bake at 300 degrees for 1 1/2 to 2 hours. *For 10-inch tube pan, double the ingredients. Increase the baking time to 2 to 2 1/2 hours. **For use with Pillsbury's Best Self-Rising Flour, omit baking powder and salt. NOTES : "Developed by Ann Pillsbury" Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet Posted to MC-Recipe Digest V1 #877 by NGavlak@aol.com on Oct 31, 1997
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