Fruit Cake

1. 1

   Cream butter and sugar until fluffy.

2. 2

   Add eggs one at a time and beat well after each addition.

3. 3

   Stir in vanilla, crushed pineapple and grated lemon rind.

4. 4

   Combine raisins, citron peel, cherries and candied pineapple in large bowl.

5. 5

   Sift flour with baking powder and salt.

6. 6

   Cover fruit with flour mixture.

7. 7

   Be sure fruit is well covered.

8. 8

   Combine with first mixture and blend well. Spoon into

9. 9

   2 (9 x 5 x 3-inch) pans, which have been lined with greased brown paper.

10. 10

    Bake at 275u00b0 for 2 hours or until toothpick comes out clean and dry.

11. 11

    Turn out on racks to cool.

12. 12

    Ice when you wish.

13. 13

    Cakes may be used in a week.

* Per serving · 4 servings · Values may vary.

No additional tips available.