Western Fruit Cake Recipe

Western Fruit Cake Recipe

Yield: 1 Cake
Recipe by luhu.jp

Ingredients:
1 cup: Butter or margarine,
1 cup: Sugar,
4: Eggs,
2 cup: Sifted flour,
1 1/2 tsp: Baking powder,
1/2 tsp: Salt,
8 1/4 ounce: Canned crushed pineapple,
16 ounce: Mixed candied fruits,
12 ounce: Diced, dried figs
1 cup: White raisins,
8 ounce: Red glac cherries,
2 cup: Roasted & chopped hazelnuts, Oregon hazelnuts

Directions:

Yield: 1 9-inch round or 10-inch tube cake.

Cream butter with sugar until light and fluffy. Add eggs, one at a
time, beating well after each addition. Sift together 1-2/3 cups
flour, baking powder and salt. Drain pineapple, reserving syrup. Mix
together drained pineapple and other fruits, the nuts and remaining
1/3 cup flour. Stir sifted ingredients into creamed mixture
alternately with pineapple syrup; fold into floured fruit mixture.
Turn into 9-inch springform or 10-inch tube pan (lined with a double
thickness of greased, browned paper.) Bake in a 300 oven for 2-3/4
hours, or until cake tests done. Cool 30 minutes; remove from pan and
cool completely. If cake is to be stored, wrap tightly. If desired,
before serving, top with a glaze made with confectioners sugar and
pineapple juice or brandy.

* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board


Source from luhu.jp