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1 lb. creamy butter - real butter 6 eggs - beaten 2 c. sugar 4 c. flour 3/4 c. bourbon 1 tsp. baking powder 2 tsp. vanilla 3/4 lb. red candied cherries - chopped 3/4 lb. candied pineapple chunks - chopped 1 lb. seedless white raisins 1 lb. pecans - chopped Cream butter, sugar, egg, vanilla. In separate bowl, reserve 1 cup flour to mix with chopped fruit and nuts. Mix flour, baking powder, add to butter mixture alternate flour and bourbon. Add fruit last. Grease and flour Angel Food cake pan. Bake at 250 degrees for 3 hours. Remove from oven, loose with knife from pan. While still warm glaze and decorate. GLAZE: 1/2 c. white Karo syrup 1 Tbsp. bourbon Stir together; pour over warm cake. 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. |