Festive Fruit Cake Recipe
Ingredients
| Butter | 1 Cup (16 tbs), softened | |
| Sugar | 1 Cup (16 tbs) | |
| Eggs | 3 , separated | |
| Lemon extract | 2 Tablespoon | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| Golden Raisins | 1/4 Cup (16 tbs) | |
| 1-1/4 cups red and green candied cherries, halved | ||
| Candied pineapple | 1/2 Cup (16 tbs), chopped | |
| Pecans | 2 Cup (16 tbs) | |
Directions
In a large mixing bowl, cream butter, sugar and egg yolks.
Add lemon extract; mix well.
Gradually add flour.
Fold in fruit and nuts.
Beat the egg whites until soft peaks form; fold into batter and mix well.
Spoon into a greased 10-in.tube pan lined with waxed paper.
Bake at 200° for 1-1/2 hours.
Increase heat to 250° and bake for 1 hour.
Increase heat to 300° and bake for 30 minutes.
Remove from the oven; cool completely in pan.
Add lemon extract; mix well.
Gradually add flour.
Fold in fruit and nuts.
Beat the egg whites until soft peaks form; fold into batter and mix well.
Spoon into a greased 10-in.tube pan lined with waxed paper.
Bake at 200° for 1-1/2 hours.
Increase heat to 250° and bake for 1 hour.
Increase heat to 300° and bake for 30 minutes.
Remove from the oven; cool completely in pan.
Chef
