OLD-FASHIONED FRUIT CAKE|
4 c. Pillsbury all-purpose
1/2 tsp. baking powder
1 1/2 tsp. salt
1 1/2 tsp. cinnamon
1 tsp. nutmeg
1 1/2 lb. (4 to 6 oz. can)
12 oz. candied pineapple,
8 oz. red candied cherries,
4 oz. green candied cherries,
1 pkg white raisins, chopped
1 c. butter
2 1/4 c. sugar
6 eggs, unbeaten
3 Tbsp. Frenchy brandy
honey or corn syrup, if
6 Tbsp. Hennessey's cognac
Sift together into 4-quart mixing bowl the flour, baking
powder, salt, cinnamon and nutmeg. Chop pecans, candied
pineapple, red and green cherries and white raisins. Mix until
all fruit and nuts are well coated with dry ingredients. Set
aside. Cream butter. Gradually add sugar. Cream until light
and fluffy. Add unbeaten eggs. Beat well after each addition.
Add Frenchy brandy (Buy at liquor store). Add to fruit and
flour mixture. Put into a 10-inch tube pan or 2 (5 x 9-inch)
loaf pans, greased and floured. Bake at 275 degrees for 2 3/4 to 3
hours. About 1/2 hour before cake is done, brush top with
honey or corn syrup, if desired. Decorate with fruit and nuts.
Let cool well before taking out of pan. Prick top with fork.
Use Hennessey's cognac for soaking, 3 tablespoons the first
night, wrap in Saran Wrap and foil. Do again second day (3
tablespoons). Keep wrapped well and store in refrigerator
after cutting. Keeps for months.
This is a recipe from our database at Cookbooks On/Line!
1,000,000+ free recipes and free software at: http://www.cookbooks.com
Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.