Name: Fruit Cake
Yield: 4 servings
Ingredients: 1 c. walnuts, cut up; 4 (6 oz.) cans pecan halves; 3/4 lb. candied cherries; 3/4 lb. candied pineapple, cut up; 1 lb. seedless white raisins; 1/2 lb. (2 sticks) soft margarine; 2 1/4 c. sugar; 6 whole eggs; 1 (1 oz.) bottle brandy flavoring; 4 c. sifted flour; 1 tsp. nutmeg; 1 1/2 tsp. cinnamon; 1 tsp. salt

Servings: 4 persons

1 c. walnuts, cut up
4 (6 oz.) cans pecan halves
3/4 lb. candied cherries
3/4 lb. candied pineapple, cut up
1 lb. seedless white raisins
1/2 lb. (2 sticks) soft margarine
2 1/4 c. sugar
6 whole eggs
1 (1 oz.) bottle brandy flavoring
4 c. sifted flour
1 tsp. nutmeg
1 1/2 tsp. cinnamon
1 tsp. salt

1
Mix by hand.
2
Have fruit and nuts ready.
3
Save some for decorating top of cake.
4
Mix sugar, eggs and brandy flavoring in large bowl.
5
Sift remaining ingredients together and mix well with butter mixture.
6
Work into batter with hands.
7
Add fruit and nuts.
8
Pour into greased and floured tube pan.
9
Bake at 275u00b0 for about 3 hours.
10
One and one-half hours before cake is done, remove from oven and glaze with light corn syrup or honey and decorate with leftover fruit and nuts.
11
Return to oven and finish baking.
12
Store in airtight container in cool place for 3 weeks before eating.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Fruit Cake

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