Yield: 1 Cake
Measure | Ingredient |
---|---|
1 cup | Butter or margarine |
1 cup | Sugar |
4 \N | Eggs |
2 cups | Sifted flour |
1½ teaspoon | Baking powder |
½ teaspoon | Salt |
8¼ ounce | Canned crushed pineapple |
16 ounces | Mixed candied fruits |
12 ounces | Diced, dried figs |
1 cup | White raisins |
8 ounces | Red glac‚ cherries |
2 cups | Roasted & chopped hazelnuts (Oregon hazelnuts) |
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 1-⅔ cups flour, baking powder and salt. Drain pineapple, reserving syrup. Mix together drained pineapple and other fruits, the nuts and remaining ⅓ 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 2-¾ 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