Summer Fruitcake Recipe
Ingredients
| Flour | 1 Cup (16 tbs) | |
| Sugar | 3/4 Cup (16 tbs) | |
| Baking powder | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Pecan halves | 2 Cup (16 tbs) | |
| Vanilla extract | 1 Teaspoon | |
| Watermelon Pickles - 1 1/2 cup, drained and cut up | ||
| Maraschino cherries | 1 Cup (16 tbs), drained | |
| Eggs | 3 | |
Directions
GETTING READY
1) Grease and flour two loaf pans of 8 1/2 x 4 1/2 x 2 1/2 inch,
MAKING
2) Sift the flour, sugar, baking powder, salt, nuts, pickles and cherries and mix together
3) Using a whip, beat the eggs and vanilla to mix well
4) Add in the flour mixture and mix till combined thoroughly
5) Bake in a preheated oven for 1 hour at 300 F
SERVING
6) Cut into slices and serve
1) Grease and flour two loaf pans of 8 1/2 x 4 1/2 x 2 1/2 inch,
MAKING
2) Sift the flour, sugar, baking powder, salt, nuts, pickles and cherries and mix together
3) Using a whip, beat the eggs and vanilla to mix well
4) Add in the flour mixture and mix till combined thoroughly
5) Bake in a preheated oven for 1 hour at 300 F
SERVING
6) Cut into slices and serve
Chef
