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Categories:
white raisins orange juice cake flour baking powder salt candied cherries candied pineapple preserved citron candied lemon peel candied orange peel almonds butter sugar eggs fresh coconut
Viewed: 27 - Published at: 9 years agoIngredients
- 2 lb. white raisins, chopped
- 2 c. orange juice
- 4 1/2 c. cake flour, sifted
- 1/4 tsp. baking powder
- 1/2 tsp. salt
- 1 lb. candied cherries, diced
- 1 lb. candied pineapple, diced
- 1/2 lb. preserved citron, diced
- 1/4 lb. candied lemon peel, diced
- 1/4 lb. candied orange peel, diced
- 1 lb. almonds, blanched and slivered
- 2 c. butter or margarine
- 2 1/4 c. sugar
- 8 to 10 medium eggs
- 1 fresh coconut, grated or shredded
Method
- Wash raisins; chop.
- Combine with 1 cup orange juice; let stand overnight.
- Save 1 1/2 cups flour to mix with candied fruit and nuts.
- Sift remaining 3 cups flour with baking powder and salt.
- Mix candied fruit and nuts with reserved 1 1/2 cups flour. Cream butter.
- Add sugar; beat well.
- Add eggs, one at a time, beating well after each addition.
- Gradually add dry ingredients, beating after each addition.
- Add coconut, floured fruit and nuts, raisins and remaining orange juice; beat well.
- Divide batter evenly into 2 well-greased 9 or 10-inch tube pans (loaf pans).
- Bake in a very slow oven (250°) for about 2 1/2 hours, or until done.
