Pecan-Fruit Cake
Pecan-Fruit Cake is an moderately easy dinner. Made with 1 lb. pure butter, 1 lb. (2 1/2 c.) sugar, 1/2 lb. green candied cherries, 1/2 lb. red candied cherries and 1/2 lb. yellow candied pineapple, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
π Recipe adapted from RecipeNLG-Full
Cream butter and sugar.
Add egg yolks, 2 cups flour and 1 teaspoon baking powder.
Add lemon extract; mix thoroughly.
Mix nuts and fruit in 2 cups flour.
Then add to preceeding mixture. Fold in stiffly beaten egg whites.
Cover with a cloth.
Let stand overnight at room temperature.
Pour into a greased Bundt cake pan.
(Make sure it is greased really heavy! I use oleo or spray really heavy with Pam.)
Bake at 275Β° for 2 hours.
Let cool all day (at least 12 hours) before removing from pan.
Check cake after cooking 2 hours to see if inside is cooked.
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment