Post by rosemaryp on Aug 19, 2002 20:36:34 GMT -6
Light Fruit Cake
1/2 lb. raisins (white and dark)
1/2 lb. candied pineapple
1/2 lb. mixed fruit
1/4 lb. candied cherries (red and green)
1/4 lb. dates
1/4 lb. figs
1/2 lb. grated coconut (optional)
1 cup butter
1 cup sugar
5 eggs
2 cups flour (reserve enough flour to dredge fruit and nuts)
1 teaspoon salt
1-1/2 teaspoons baking powder
1/4 cup pineapple juice
1-1/4 cups crushed pineapple (one small can)
2 cups nuts (almonds, pecans, black walnuts)
Sift together flour, salt and baking powder. Cream together butter and sugar; add eggs, one at a time, with small amount of flour; then add pineapple juice, crushed pineapple and floured fruit and nuts.
Bake 3 hours at 250 degrees. Place pan of water under cake while baking.
Makes approximately one six-pound cake.
White Fruit Cake
1 lb. mixed candied fruit
1 box white raisins
1 cup apricots (cut coarse)
1 box dates (cut fine)
2 cups almonds
1 cup coconut
Cake Mixture:
1-1/2 cups canned pineapple (chunks)
1 cup shortening
1-1/2 cups sugar
7 eggs
1 teaspoon almond flavoring
3 cups flour (using 1 cup to dredge fruit)
2-1/2 teaspoons baking powder
1 teaspoon salt
6-1/2 tablespoons pineapple juice
Cream shortening, add eggs, one at a time and sugar; beat until smooth. Add pineapple juice, flour, baking powder and salt; mix. Fold in pineapple. Add fruit mixture.
Bake at 250 degrees 2-1/2 to 3 hours.
1/2 lb. raisins (white and dark)
1/2 lb. candied pineapple
1/2 lb. mixed fruit
1/4 lb. candied cherries (red and green)
1/4 lb. dates
1/4 lb. figs
1/2 lb. grated coconut (optional)
1 cup butter
1 cup sugar
5 eggs
2 cups flour (reserve enough flour to dredge fruit and nuts)
1 teaspoon salt
1-1/2 teaspoons baking powder
1/4 cup pineapple juice
1-1/4 cups crushed pineapple (one small can)
2 cups nuts (almonds, pecans, black walnuts)
Sift together flour, salt and baking powder. Cream together butter and sugar; add eggs, one at a time, with small amount of flour; then add pineapple juice, crushed pineapple and floured fruit and nuts.
Bake 3 hours at 250 degrees. Place pan of water under cake while baking.
Makes approximately one six-pound cake.
White Fruit Cake
1 lb. mixed candied fruit
1 box white raisins
1 cup apricots (cut coarse)
1 box dates (cut fine)
2 cups almonds
1 cup coconut
Cake Mixture:
1-1/2 cups canned pineapple (chunks)
1 cup shortening
1-1/2 cups sugar
7 eggs
1 teaspoon almond flavoring
3 cups flour (using 1 cup to dredge fruit)
2-1/2 teaspoons baking powder
1 teaspoon salt
6-1/2 tablespoons pineapple juice
Cream shortening, add eggs, one at a time and sugar; beat until smooth. Add pineapple juice, flour, baking powder and salt; mix. Fold in pineapple. Add fruit mixture.
Bake at 250 degrees 2-1/2 to 3 hours.