INGREDIENTS

INSTRUCTIONS

~---------------------MIX---------------------------  :          --
margarine)  ~---------------------ADD---------------------------  :    
-- addition)  ~----------------SIFT AND ADD----------------------
~---------COMBINE & FOLD INTO BATTER---------------  :          --
pineapple  I think I'll also include here the recipe for the fruit
poundcake.  There's a story behind it. When we moved into our first
house in  Milwaukee, a neighbor brought us over one of these cakes
along with  the recipe which she had gotten from the previous owner of
our  home--a woman who had lived in the house for 40 years (Mrs.
Bailey).  We love the cake and have baked it often. It makes a perfect
dessert  for Christmas dinner. It's not dark and heavy like a
traditional  fruitcake, you don't use any of those bitter fruitcake
fruits like  candied peel (only candied cherries, candied pineapple and
dates),  and the cake itself is fabulous. I have also used this recipe
to make  a poppyseed cake. I left out the fruits and nuts, and I added
poppyseeds and a little lemon flavoring. It, too, was great.  Grease 10
inch tube pan, bundt pan or two disposable loaf pans. Fill  pan with
batter and bake at 325 degrees F. for 1 hour and 20 minutes.  Frosting:
Combine 1 cup powdered sugar and 2 tbsp cream. Drizzle over  top and
sides of cake. (I usually don't buy cream for just 2 tbsp. I  melt
about 1 tbsp butter and add another tbsp of milk--or enough milk  to
make a consistency that will drizzle over the cake without running  off
onto the plate.)  Posted to EAT-L Digest 16 Dec 96  From:    Deborah
Kirwan <dkkirwan@CREIGHTON.EDU>  Date:    Tue, 17 Dec 1996 09:26:37
+0000

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