S
STRANRAERSCOT
Guest
Light Fruit Cake
Recipe By: MY MOM
Serving Size: 10
Categories: Holidays
1/2 pound Glace pineapple
2 pounds Sultanas
1 pound Glace cherries ; red &
Green)
1 pound Almonds
5 cups Flour
1 teaspoon Baking powder
1 pound Butter
2 cups Sugar ; 1 lb
1/2 teaspoon Nutmeg
10 Eggs
1 Lemon ; juice & rind
1 Orange ; juice & rind
1 teaspoon Rose extract
1 teaspoon Almond extract
Clean sultanas, slice pineapple thinly, halve cherries. Mix and sift
flour, baking powder and spice and add half to prepared fruit. In a large
bowl, cream butter and gradually beat in sugar. Add well beaten eggs and
beat well. Fold other half of flour mixture into creamed mixture
alternately with juices and beat well. Add fruit to to creamed mixture.
Combine mixture til thoroughly blended. Split almonds and add to mixture,
saving some whole for top. Add flavourings. Pour mixture into cake pans
which have been lined with 3 thicknesses of newspaper, with top layer of
greased wax paper. Bake cake at 275 F. for approximately 3 hours or til
firm and until cake mixture is firm when pressed. Cool on cake rack
until thoroughly cold. Wrap in foil and store in refrigerator. Makes 2
large or 1 large and 2 loaf tins.
>From Helen Peagram
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
Recipe By: MY MOM
Serving Size: 10
Categories: Holidays
1/2 pound Glace pineapple
2 pounds Sultanas
1 pound Glace cherries ; red &
Green)
1 pound Almonds
5 cups Flour
1 teaspoon Baking powder
1 pound Butter
2 cups Sugar ; 1 lb
1/2 teaspoon Nutmeg
10 Eggs
1 Lemon ; juice & rind
1 Orange ; juice & rind
1 teaspoon Rose extract
1 teaspoon Almond extract
Clean sultanas, slice pineapple thinly, halve cherries. Mix and sift
flour, baking powder and spice and add half to prepared fruit. In a large
bowl, cream butter and gradually beat in sugar. Add well beaten eggs and
beat well. Fold other half of flour mixture into creamed mixture
alternately with juices and beat well. Add fruit to to creamed mixture.
Combine mixture til thoroughly blended. Split almonds and add to mixture,
saving some whole for top. Add flavourings. Pour mixture into cake pans
which have been lined with 3 thicknesses of newspaper, with top layer of
greased wax paper. Bake cake at 275 F. for approximately 3 hours or til
firm and until cake mixture is firm when pressed. Cool on cake rack
until thoroughly cold. Wrap in foil and store in refrigerator. Makes 2
large or 1 large and 2 loaf tins.
>From Helen Peagram
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/