Ingredients
3 sticks butter
3 1/2 c. sifted flour
6 eggs
6 oz. candied cherries
1 oz. rum extract
1 lb. brown sugar
2 tsp. baking powder
1 oz. lemon extract
6 oz. candied pineapple
1 c. pecans, chopped
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Rotating stand for smooth cake frosting and decorating
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Rotating stand for smooth cake frosting and decorating
You're reading one of recipes available free. Full library with Gastronome.
Flour all nuts and fruits before mixing with other ingredients. Mix butter and sugar first. Add eggs, then other ingredients as listed. (You may want to mix the baking powder with the flour before mixing with all other ingredients.) Pour into a greased and floured tube pan (may use Baker's Joy to spray pan instead of greased and floured). Let set overnight. Bake at 275° for 2 1/2 hours with a pan of water underneath cake. (This is real good. It could be used as a fruit cake.)