FRUIT CAKE
Ingredients
- 1 pound butter room temperature
- 2 cups sugar
- 10 eggs room temperature
- 3 cups sifted flour
- 2 teaspoons vanilla or ¼ cup brandy
- 1 pound green glazed pineapple
- 1 pound yellow glazed pineapple
- 1 pound red glazed cherries whole
- 1 pound walnut halves
- 1 pound pecan halves
- 1/4 cup sifted flour
Instructions
- Cream butter and sugar,
- Add eggs one at a time, beating after each addition.
- Gradually add 3 cups flour; add flavoring.
- Beat until creamy and well blended.
- Cut pineapple into ½" pieces.
- Toss pineapple, whole cherries, and nuts together with 1/4 cup flour.
- Add floured fruits and nuts to the creamed batter and mix well.
- Pour batter into two 9 x 5 x 3-inch brown paper-lined, greased loaf pans or 3 smaller loaf pans,
- Place in the oven along with a pan of water which has been placed on the bottom rack.
- Bake at 250°F for 2½ hours or at 225°F for 2½ hours if using glass loaf pans,
- When baked, remove from pans and spoon more brandy over the cakes (optional ).
