Miniature Yule Logs Recipe
Ingredients
| Candied Pineapple- 3 jars (4 ounces each), chopped | ||
| Candied Orange Peel- 3 jars (4 ounces each), chopped | ||
| Flaked coconut | 1 Can (10oz) | |
| Golden Raisins | 1 1/2 Cup (16 tbs) | |
| Macadamia Nuts- 1 cup coarsely, chopped or Pecans- 1 cup, coarsely chopped | ||
| Cake flour | 2 1/2 Cup (16 tbs), sifted | |
| Baking powder | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Eggs | 4 | |
| Pineapple juice | 1/2 Cup (16 tbs) | |
Directions
GETTING READY
1) Preheat the oven to 275°F.
2) Lightly grease twelve 6-ounce aluminum fruit-juice cans and dust with flour.
MAKING
3) In a large bowl place together pineapple, orange peel, coconut, raisins, and nuts.
4) Stir in lightly flour, baking powder, and salt in the fruit mixture.
5) In a bowl, beat together, butter or margarine and sugar until fluffy.
6) While still beating beat in eggs, one at a time, until fluffy, stream in pineapple juice.
7) Fold the egg mixture with flour mixture, until well mixed.
8) Transfer the flour mixture into the cans, until 1/2 full and pressing down firmly with spoon to make top even.
FINALIZING
9) In a large shallow pan, place the cans, without touching, for easy handling.
10) Bake in the oven for 1 hour, or until toothpick inserted in center comes out clean.
11) Let the cakes, cool completely in pans on wire racks.
12) Using knife loosen the cake around the edges and turn out immediately onto wire rack.
SERVING
13) When ready to serve, frost with pineapple glaze.
14) Garnish with colored candied pineapple in designs of your choice.
1) Preheat the oven to 275°F.
2) Lightly grease twelve 6-ounce aluminum fruit-juice cans and dust with flour.
MAKING
3) In a large bowl place together pineapple, orange peel, coconut, raisins, and nuts.
4) Stir in lightly flour, baking powder, and salt in the fruit mixture.
5) In a bowl, beat together, butter or margarine and sugar until fluffy.
6) While still beating beat in eggs, one at a time, until fluffy, stream in pineapple juice.
7) Fold the egg mixture with flour mixture, until well mixed.
8) Transfer the flour mixture into the cans, until 1/2 full and pressing down firmly with spoon to make top even.
FINALIZING
9) In a large shallow pan, place the cans, without touching, for easy handling.
10) Bake in the oven for 1 hour, or until toothpick inserted in center comes out clean.
11) Let the cakes, cool completely in pans on wire racks.
12) Using knife loosen the cake around the edges and turn out immediately onto wire rack.
SERVING
13) When ready to serve, frost with pineapple glaze.
14) Garnish with colored candied pineapple in designs of your choice.
Chef
