Pecan Fruit Cake Recipe
Ingredients
| 1 pound candied red cherries, cut in pieces | ||
| Golden Raisins | 1 pound | |
| 1 pound pecans, coarsely chopped | ||
| All purpose flour | 4 Cup (16 tbs) | |
| Baking powder | 2 Teaspoon | |
| Butter/Margarine | 2 Cup (16 tbs) | |
| Lemon juice | 4 Teaspoon | |
| Sugar | 2 1/4 Cup (16 tbs) | |
Directions
1. Combine cherries, raisins, pecans, and 1 cup of the flour. Blend the remaining flour with the baking powder; set aside.
2. Cream butter with lemon juice. Add sugar gradually, creaming until fluffy after each addition. Add eggs, one at a time, beating thoroughly after each addition.
3. Beating only until smooth after each addition, add flour mixture in fourths to creamed mixture. Blend in the fruit mixture. Turn batter into a well-greased 10-inch tube pan and spread evenly.
4. Place a shallow pan containing water on bottom rack of oven during baking time.
5. Bake at 275°F about 4 1/2 hours, or until cake tests done. Set pan on wire rack. Remove from pan before entirely cooled. Cool completely.
2. Cream butter with lemon juice. Add sugar gradually, creaming until fluffy after each addition. Add eggs, one at a time, beating thoroughly after each addition.
3. Beating only until smooth after each addition, add flour mixture in fourths to creamed mixture. Blend in the fruit mixture. Turn batter into a well-greased 10-inch tube pan and spread evenly.
4. Place a shallow pan containing water on bottom rack of oven during baking time.
5. Bake at 275°F about 4 1/2 hours, or until cake tests done. Set pan on wire rack. Remove from pan before entirely cooled. Cool completely.
Chef
