Fruitcake - 4 Recipe - Cooking Index
Fruitcake - 4 Recipe - Cooking Index
| 1 lb | Candied cherries | |
| 1 lb | Candied pineapple | |
| 4 cups | Pecans | |
| 1 cup | Sugar | |
| 2 cups | Sifted - self rising flour | |
| 5 | Eggs | |
| 2 tablespoons | Vanilla | |
| 1 tablespoon | Lemon extract | |
| 1/2 lb | Butter |
Mix ingredients, pour into greased and floured tube pan and bake for 45 minutes at 350F; reduce heat to 325 F, and bake an additional 45 minutes.
This is the basic recipe. You can bake this recipe in loaf pans, muffin pans, etc. Cooking time will have to be adjusted according to what you cook it in.
Cake is done when it is golden brown on top, and springs back when depressed on top.
Source:
Flo Burnett, Shattuck, OK
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