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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 16 |
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We live in a little community of 27if everyone's home! A neighbor game this recipe when we first moved here, saying it dated back to the 1800 s and everybody in the area made it. I soon discovered why when I took a taste...and I'm not a fruit cake fan! My husband, who's the inventor of a three-point bale mover, and I have a grown son. I'm a crafter and collector. Ingredients:
1/2 cup butter, softened |
1 cup sugar |
3 eggs |
1 teaspoon lemon extract |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1 teaspoon salt |
1/2 cup orange juice |
1 pound chopped mixed candied fruit |
1-1/2 cups flaked coconut |
1 cup golden raisins |
1 cup chopped nuts |
additional candied fruit or nuts, optional |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with orange juice. Stir in the candied fruit, coconut, raisins and nuts.
2. Press into a greased and waxed paper-lined 10-in. tube pan. Bake at 300° for 80-90 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Garnish with candied fruit or nuts if desired. Yield: 16 servings.
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