Pineapple And Cherry Fruitcake Recipe
Ingredients
1 lb. candied red cherries
1/2 lb. candied green cherries
1 lb. candied pineapple
4 c. flour
2 c. sugar
1 c. butter
4 eggs
1/4 tsp. salt
1 tsp. baking powder
3/4 c. milk
3/4 c. whiskey
1 c. chopped pecans
1 can flaked coconut
Directions
Chop candied ingredients; dredge with 1 cup flour.
Cream sugar and butter until fluffy; beat in eggs, one at a time, beating well after each addition.
Add remaining flour, salt and baking powder; stir in milk and whiskey.
Fold in floured fruits, pecans and coco- nut.
Pack batter into 3 greased, brown paper-lined 8 x 4 x 3-inch pans.
Bake at 300 degrees for 2 hours or until cakes test done.
Remove from pans.
Cool; re- move paper.
Cream sugar and butter until fluffy; beat in eggs, one at a time, beating well after each addition.
Add remaining flour, salt and baking powder; stir in milk and whiskey.
Fold in floured fruits, pecans and coco- nut.
Pack batter into 3 greased, brown paper-lined 8 x 4 x 3-inch pans.
Bake at 300 degrees for 2 hours or until cakes test done.
Remove from pans.
Cool; re- move paper.
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