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candied cherry pineapple golden raisin brandy flour baking powder salt nutmeg butter sugar vanilla eggs lemon rind cream of coconut walnuts
Viewed: 53 - Published at: 3 years agoIngredients
- 1 cup candied cherry, halved
- 4 ounces pineapple slices, cut into thin (about 1/8-inch)
- 1 cup golden raisin
- 2 tablespoons brandy
- 1 34 cups all-purpose flour
- 12 teaspoon baking powder
- 12 teaspoon salt
- 12 teaspoon nutmeg
- 23 cup butter, room temp
- 34 cup sugar
- 1 teaspoon vanilla
- 3 eggs, separated
- 1 12 teaspoons lemon rind, grated
- 1 cup cream of coconut (canned)
- 2 cups walnuts, coarsely broken
Method
- In large bowl stir together cherries, pineapple slices, raisins and brandy; let stand an hour or longer.
- On waxed paper, or small bowl, stir together flour, baking powder, salt and nutmeg.
- In a large bowl, cream butter, sugar and vanilla; Beat in egg yolks till blended.
- Stir in lemon rind.
- Add 1/3 of flour mixture and 1/2 of coconut cream and stir til smooth.
- Repeat stir remaining flour till smooth.
- Beat egg whites until stiff; fold in .
- Pour over fruit mixture-stir in walnuts.
- Spoon into well buttered pans and spread to smooth.
- Set a shallow pan of hot water on lowest oven rack or floor of oven.
- Bake at 300F on rack below center of oven until cake tester inserted into center comes out clean- 2 to 2-1/2 hours for 8-1/2 inch by 4-1/2 by 2-1/2 inch pan, or 1-1/2 to 2 hours for small pans.
- Cool on racks.
- Store in refrigerator.
- Slices beautifully and tastes good when cold.
- Wrap in foil or plastic wrap.
- Makes 2 large loaves or 5 small loaves.
