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Categories:
pecans walnuts maraschino cherries pineapple light raisins flour margarine sugar eggs lemon extract flour baking powder light corn syrup
Viewed: 47 - Published at: 3 years agoIngredients
- 4 c. pecans
- 2 c. walnuts
- 2 c. whole maraschino cherries, drained
- 2 c. diced pineapple, drained
- 1 1/2 c. light raisins
- 1 c. flour
- 1 1/2 c. margarine or butter
- 1 1/2 c. sugar
- 3 eggs
- 2 Tbsp. lemon extract
- 2 c. flour
- 3/4 tsp. baking powder
- light corn syrup
Method
- Combine nuts, fruit and raisins in a large bowl.
- Toss with 1 cup flour to coat.
- Set aside.
- Cream butter and sugar; add eggs one at a time, beating each addition. Sift together 2 cups of flour and baking powder.
- Add in thirds to the creamed mixture. Mix well.
- Add batter to the fruit and nuts.
- Add lemon extract; mix well.
- Transfer to well-greased tube pan.
- Cover tightly with foil.
- Place pan of water on bottom grate in oven.
- Bake the cake on shelf above the water in a 300° oven for 2 1/2 hours.
- Remove foil.
- Cook 3 to 5 minutes longer.
- Cool.
- Remove from pan and brush with syrup.
- Pour a little bourbon or brandy over the cake. Wrap in cheesecloth and store in a tin.
