1 lb. butter
8 eggs
1 tsp. lemon or almond extract
2 lbs. raisins
2 lbs. currants
1 c. fine coconut
1 tsp. salt
1 1/4 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. cinnamon
3 1/2 c. br. sugar
1 large can
crushed pineapple (20 oz)
1/2 lb. blanched almonds
2 candied pineapple rings -- chopped
5 1/4 c. flour
citron peel -- optional
Combine flour, salt, and spices well, in a large bowl. Add fruits and nuts. Make a hole in center and add creamed butter, sugar, eggs, essence and crushed pineapple. Bake in a preheated oven 300 deg. for 1 hr., then reduce heat to 225 deg. For larger cakes, bake 4 hr., for med. cakes 2 hr., small cakes 1 hr. or until toothpick tests done. Make sure you line pans with a couple of layers of waxed paper before adding the batter. If cakes are getting too brown, cover loosely with foil.
NOTES : This is supposed to be very delicious.
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