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LOCATION: Recipes >> Cake Recipes >> Fruit 10

Print this Recipe    Fruit 10

Light Fruit Cake
Yield: 10 servings

1/2 lb glace pineapple
2 lb sultanas
1 lb glace cherries (red and green)
1 lb almonds
5 c flour
1 teaspoon baking powder
1 lb butter
2 c sugar (1 lb)
1/2 teaspoon nutmeg
10 eggs
juice and rind of a lemon
juice and rind of an orange
1 teaspoon rose extract
1 teaspoon almond extract

Clean sultanas, slice pineapple thinly, halve cherries.

Mix and sift flour, baking powder and spice and add half to prepared
fruit.

In a large bowl, cream butter and gradually beat in sugar. Add well
beaten eggs and beat well.

Fold other half of flour mixture into creamed mixture alternately
with juices and beat well. Add fruit to to creamed mixture. Combine
mixture til thoroughly blended.

Split almonds and add to mixture, saving some whole for top. Add
flavourings.

Pour mixture into cake pans which have been lined with 3 thicknesses
of brown paper, with top layer of greased wax paper.

Bake cake at 275 F for approximately 3 hours or til firm and until
cake mixture is firm when pressed. Cool on cake rack until thoroughly
cold. Wrap in foil and store in cake tins.

Makes 2 large or 1 large and 2 loaf tins.

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