Watermelon Pickle Fruit Cake Recipe
Ingredients
3 cups sifted all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
7 ounces candied cherries, halved
6 ounces candied pineapple, shredded
2 cups drained watermelon pickle, shredded
12 ounces white raisins
6 1/2 ounces pecans, chopped
4 1/2 ounces almonds, blanched and coarsely shredded
1 cup butter
2 cups sugar
5 eggs
1/2 cup sherry
Directions
1. Preheat the oven to slow (300° F.). Grease two 9 by 5 by 3-inch loaf pans, line with waxed paper and grease the paper.
2. Sift together the flour, baking powder and salt. Mix several tablespoons of this mixture into fruits and nuts.
3. Cream the butter until smooth, adding sugar gradually. Add the eggs, one at a time, beating well after each.
4. Stir in the flour mixture alternately with sherry. Mix in fruit-nut mixture. Transfer batter to pans, pressing down.
5. Bake two hours. Cool, remove from pans and peel off paper.
6. Wrap the cakes in foil and store them in an airtight container about one month before serving. Sprinkle several times a week with a light shower of sherry.
2. Sift together the flour, baking powder and salt. Mix several tablespoons of this mixture into fruits and nuts.
3. Cream the butter until smooth, adding sugar gradually. Add the eggs, one at a time, beating well after each.
4. Stir in the flour mixture alternately with sherry. Mix in fruit-nut mixture. Transfer batter to pans, pressing down.
5. Bake two hours. Cool, remove from pans and peel off paper.
6. Wrap the cakes in foil and store them in an airtight container about one month before serving. Sprinkle several times a week with a light shower of sherry.
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