Pineapple-Cherry Nut Cake |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 16 |
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A good friend shared her mother's fruitcake recipe with me. It's simply the best I've ever eaten. Ingredients:
1 package (8 ounces) candied cherries, halved |
1 package (8 ounces) chopped candied pineapple |
1 cup chopped pecans |
4 cups king arthur unbleached all-purpose flour, divided |
1-1/2 cups butter, softened |
2-1/4 cups packed brown sugar |
6 eggs |
1 teaspoon vanilla extract |
1 teaspoon lemon extract |
2 teaspoons baking powder |
glaze: |
1 cup confectioners' sugar |
1 tablespoon milk |
1/2 teaspoon vanilla extract |
Directions:
1. In a bowl, toss the cherries, pineapple and pecans with 1/2 cup flour; set aside. In a large bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in extracts.
2. Combine baking powder and remaining flour; add to creamed mixture. Beat on low speed until well mixed. Fold in cherry mixture until moistened. Transfer to a greased and floured 10-in. fluted tube pan.
3. Bake at 300° for 2 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over cake. Yield: 16 servings.
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