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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 6 |
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This is a fruitcake with a new twist to an old favorite...this recipe was given to me by a lady in 1972..can put in a can and cover with cheese cloth and pour your favorit wine over it and let it soak in the cake , you will love this so special fruitcake ..if you dont like fruitcake you will go wild with this one sosso good.. Ingredients:
5 whole eggs |
1/2 lb butter, salted |
1 cup sugar |
1 3/4-2 cups sifted all-purpose flour |
1 lb candied cherry, chopped |
1 lb candied pineapple, chopped |
4 cups broken pecans |
2 tablespoons vanilla extract |
2 tablespoons lemon extract |
Directions:
1. cream butter well,add sugar,and cream until fluffy.
2. beat eggs well and add,blend with creamed mixture.
3. chop fruit and nuts and mix with a small amount of the flour.
4. sift remaining flour.
5. fold into creamed mixture.
6. add flavoring.
7. fold in fruits and nuts.
8. line a tube pan or loaf pans with greased wax paper.
9. pour in batter.
10. put in a cold oven and bake at 200 degrees for 3 hours.
11. loaf pans for 2 1/2 hours.
12. cool in pan on rack.
13. or bake at 300 degrees until done,about 1 1/2 hours, or until it shrinks from the pan.
14. This cake can be frozen, it makes just a little less than 5 pounds, No liquid other than the flavorings is needed.
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