| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Fruits |
|
Cake |
16 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Butter; softened |
| 1 1/2 |
c |
Sugar |
| 1 |
tb |
Vanilla extract |
| 7 |
|
Eggs; separated |
| 3 |
c |
All-purpose flour |
| 1 1/2 |
lb |
Diced yellow; green, and red candied pineapple (about 3 cups) |
| 1 |
lb |
Red and green candied cherries (about 2 cups) |
| 1/4 |
lb |
Diced candied citron (about 1/2 cup) |
| 1/2 |
lb |
Golden raisins (about 1 1/2 cups) |
| 3 |
c |
Pecan halves |
| 1 |
c |
Black walnuts; coarsely chopped |
| 1/2 |
c |
All-purpose flour |
|
|
Additional candied fruit and nuts (optional) |
| 1/4 |
c |
Brandy |
|
|
Additional brandy |
INSTRUCTIONS
From: morrissey@stsci.edu (Mostly Harmless)
Date: Wed, 25 Aug 1993 01:06:47 GMT
This is from the "Southern Living 1990 Annual Recipes" cookbook.
Make a liner for a 10-inch tube-pan by drawing a circle with an 18-inch
diameter on a piece of brown paper. Cut out circle; set pan in center, and
draw around base of pan and inside tube. Fold circle into eighths, having
the drawn lines on the outside.
Cut off tip end of circle along inside drawn line. Unfold paper; cut along
folds to the outside drawn line. From another piece of brown paper, cut
another circle with a 10-inch diameter; grease and set aside. Place the
18-inch line in pan; grease and set aside.
Cream butter; gradually add sugar, beating well at medium speed of an
electric mixer. Stir in flavorings. Beat egg yolks; alternately add yolks
and 3 cups flours to creamed mixture.
Combine candied pineapple, cherries, citron, golden raisins, pecans, and
walnuts in a bowl; dredge with 1/2 cup flour, stirring to coat well. Stir
mixture into batter. Beat egg whites (at room temperature) until stiff
peaks form; fold into butter.
Spoon batter into prepared pan. Arrange additional candied fruit and nuts
on top of batter, if desired. Cover pan with 10-inch brown paper circle,
greased side down. Bake at 250 degrees for about 4 hours or until cake
tests dones. Remove from oven. Take off paper cover, and slowly pour 1/4
cup brandy evenly over cake; cool completely on wire rack.
Remove cake from pan; peel paper liner from cake. Wrap cake in
brandy-soaked cheesecloth. Store in an airtight in a cool place up to 3
weeks; pour a small amount of brandy over cake each week. Yield: one
10-inch cake.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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