| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cake | 16 | Servings | |
INGREDIENTS
| 3/4 | lb | Candied cherries |
| 1 | lb | Candied pineapple |
| 4 | c | Shelled pecans |
| 1 3/4 | c | All-purpose flour |
| 1 | c | Butter |
| 1 | c | Sugar |
| 5 | lg | Eggs |
| 1/2 | ts | Baking powder |
| 1 | tb | Lemon extract (tablespoon) |
| 1 | tb | Vanilla extract (tablespoon) |
INSTRUCTIONS
From: NDooley@president-po.president.uiowa.edu Date: Thu, 10 Aug 1995 03:37:50 GMT Chop nuts and fruit and dredge with 1/4 C. of flour. Set aside. Cream butter and sugar together until light and fluffy. Add well-beaten eggs and blend well. Sift remaining flour and baking powder together. Fold into egg and butter mixture. Add lemon and vanilla extracts, mixing well. Fold in fruits and nuts. Butter a 10-inch tube pan. Line with paper and butter again. Pour batter into prepared pan. Place in cold oven. Set oven at 250 deg. F. and bake for 3 hours. Cool in pan on cake rack. Drizzle butter frosting glaze over the top and garnish with cut candied fruits. 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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