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Prep Time: 30 Minutes Cook Time: 43170 Minutes |
Ready In: 43200 Minutes Servings: 6 |
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Wonderful fruitcake soaked in peach brandy or pineapple juice. This is at least a 5 pound cake. Ingredients:
5 large eggs |
1/2 lb butter |
1 cup sugar |
1 3/4 cups flour |
1/2 teaspoon baking powder |
3/4 lb candied cherry |
1 lb candied pineapple |
1/2 ounce vanilla extract |
1/2 ounce rum extract |
4 cups pecans |
Directions:
1. Chop nuts and fruits into medium size pieces.
2. Dredge with part of the flour.
3. Cream butter with sugar until fluffy.
4. Beat eggs well; add sugar and butter.
5. Sift remaining flour and baking powder together.
6. Fold into eggs and butter.
7. Add flavorings to nut and fruit; mix.
8. Pour into greased paper lined tube pan (or 2- 9x5 loaf pans.)
9. Place in cold oven.
10. Bake at 250 degrees for 3 hours.
11. When done, take out of pan s) to cool or wire rack.
12. After cool, wrap a smooth, clean dish towel around cake.
13. Put into a plastic container that seals up well and pour 2-3 cups liquid (brandy or juice) over cake.
14. Put lid on and store in refrigerator.
15. Turn cake over every day so a different part of the cake is in the liquid.
16. If the towel seems to dry out, pour on more liquid.
17. After a week turn cake less frequently.
18. Don't even think about cutting it until it has ripened at least a month.
19. Yes, a month.
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