Pecan Fruit Cake Recipe
Ingredients
| Candied cherries | 1 Pound, cut into pieces (About 2.5 Cups) | |
| Golden raisins | 1 Pound (About 3 Cups) | |
| Pecans | 1 Pound, coarsely chopped (About 4 Cups) | |
| Sifted all purpose flour | 4 Cup (64 tbs) | |
| Baking powder | 2 Teaspoon | |
| Butter/Margarine | 2 Cup (32 tbs) | |
| Lemon juice | 4 Teaspoon | |
| Sugar | 2 1⁄4 Cup (36 tbs) | |
| Eggs | 6 Large |
Directions
Combine cherries, raisins, pecans, and 1 cup of the flour.
Blend the remaining flour and baking powder; set aside.
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.
Beating only until smooth after each addition, add dry ingredients in fourths to creamed mixture.
Blend in the fruit mixture.
Turn batter into a well greased 10-inch tubed pan and spread evenly.
Place a shallow pan containing water on bottom rack of oven during baking time.
Bake at 275°F about 4 1/2 hours, or until cake tests done.
Remove from oven to wire rack.
Remove from pan before entirely cooled.
Cool completely.
Blend the remaining flour and baking powder; set aside.
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.
Beating only until smooth after each addition, add dry ingredients in fourths to creamed mixture.
Blend in the fruit mixture.
Turn batter into a well greased 10-inch tubed pan and spread evenly.
Place a shallow pan containing water on bottom rack of oven during baking time.
Bake at 275°F about 4 1/2 hours, or until cake tests done.
Remove from oven to wire rack.
Remove from pan before entirely cooled.
Cool completely.
Chef
