german fruit cake

Categories
Cake
Yield
1 Servings
MeasureIngredient
1½  Stick butter
2 cups Brown sugar
Eggs; separated
3 cups Flour
1 teaspoon Cinnamon
½ teaspoon Nutmeg
½ teaspoon Cloves
½ cup Buttermilk
1 teaspoon Soda
⅔ cup Each of 3 types of preserves
1 cup Chopped nuts
1 teaspoon Vanilla

Cream butter and sugar; add egg yolks and blend well. Add soda to buttermilk. Sift dry ingredients; add alternately with buttermilk to butter and sugar. Add preserves, nuts and vanilla. Fold in stiffly beaten egg whites. Pour into 10-inch tube pan. Bake at 350 for 1-½ hours.

MRS DONALD MCMICKLE (CLARICE)

AUBREY, AR

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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