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Fruit cake

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Ingredients/Components

butter, softened - 1 c
eggs - 5 item
vanilla - 1 tsp
salt - 1 tsp
baking powder - 1 tsp
all-purpose flour
white sugar
slivered almonds - 1 c
lemon rind, grated - 2 tsp
candied pineapple - 1 c
crushed pineapple undrained - 1 c
citron peel - 2 c
green glazed cherries, halved - 1 c
red glazed cherries - 1 c
bleached seedless sultana raisins - 1 lb

How to make fruit cake:

Cream butter and sugar until fluffy. Add eggs one at a time and beat well after each addition. Stir in vanilla, crushed pineapple and grated lemon rind. Combine raisins, citron peel, cherries and candied pineapple in large bowl. Sift flour with baking powder and salt. Cover fruit with flour mixture. Be sure fruit is well covered. Combine with first mixture and blend well. Spoon into 2 (9 x 5 x 3-inch) pans, which have been lined with greased brown paper. Bake at 275° for 2 hours or until toothpick comes out clean and dry. Turn out on racks to cool. Ice when you wish. Cakes may be used in a week.

(As an extra, try adding 1 cup of ordinary gumdrops, sliced. It adds color and looks nice. These should be covered with flour in the fruit mixture.)

Recipe categories: Desserts, Cakes, Fruit.

Rating:

Average rating: 4, total votes: 3

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