Friday, August 12, 2011

Pecan Fruit Cake Recipe

This beauty is nothing like the tough cakes your Aunt Edna sends every holiday season. It will serve 10 to 12 people.
1/2 cup seedless raisins
2 cups (1 lb.) mixed candied fruit
1 cup sherry
2-1/2 cups sifted flour
1 t. ground nutmeg
1/2 t. baking powder
7/8 cup butter (2 sticks less 2 T.)
1/2 cup brown sugar, firmly packed
1 cup sugar
3 eggs
1 lb. pecan halves

V.S.P. Soak fruit overnight in sherry. Sift flour with nutmeg and baking powder. Cream butter with sugars until light and fluffy. Add eggs one at a time and beat well. Fold in flour alternately with soaked fruits. Add pecans. Mix well and turn into paper-lined greased tube pan. Bake in 275 degree oven about 3 hours, or until cake tests done. Cool and store at least one day.

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