Fruitcake is not just for Christmas. This
cake is simply stuffed with good things and makes a great picnic
snack.
Ingredients:
1 cup butter
2 cups brown sugar
3 cups flour for batter
1/4 cup flour for fruit
2 tsp. baking powder
3 eggs
1/2 cup milk
3/4 cup slivered almonds
3/4 cup chopped pecans
1 cup golden raisins
1 cup candied cherries
1 cup candied peel
1 cup candied pineapple
Method:
Slice candied cherries and pineapple into
small pieces. Place in a large bowl with the raisins, nuts,
and candied peel. Toss fruit and nuts with 1/4 cup flour. This
coating of flour will prevent the fruit from sinking to the bottom
of the cake.
Grease and flour two loaf tins and pre-heat
oven to 325 degrees.
In a large mixing bowl cream butter and
sugar. Add eggs, one at a time, beating well. Add baking powder.
Add one cup of flour and mix well. Add 1/4 cup milk and mix.
Continue adding flour and milk alternately. When batter has
reached a smooth, creamy consistency, stir in the fruit and nut
mixture.
Spoon batter into the loaf pans and bake
for 1 3/4 hours.
Cover the cakes with foil after one hour
in the oven.
Light
Fruitcake