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4 c. sifted regular flour 1 tsp. salt 1 tsp. nutmeg 1/2 tsp. double-acting baking powder 1 1/2 tsp. cinnamon 4 c. coarsely chopped pecans 1 3/4 c. whole candied cherries 1 3/4 c. chopped candied pineapple 3 1/4 c. golden raisins 1 c. butter 2 1/4 c. sugar 6 eggs 1 (1 oz.) bottle brandy flavoring Preheat oven to 275 degrees. Sift flour, salt, nutmeg, baking powder and cinnamon together in a bowl. Add pecans, pineapple, cherries and raisins. Mix until fruit and nuts are well coated. Set aside. Work with a spoon until soft: butter. Gradually add, while beating, sugar. Beat until light. Add eggs, one at a time; beat until light and fluffy. Add brandy flavoring. Mix well. Add to dry ingredients. Mix until well blended. Spoon into a well-greased 10-inch tube pan. Bake at 275 degrees for 2 3/4 to 3 hours or until done. About 30 minutes before cake is done, brush top with light corn syrup. Decorate with whole candied cherries and pecan halves. Return to oven and finish baking. Wrap tightly and store in refrigerator. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: 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. |