Christmas pound cake

Yield: 1 Servings

Measure Ingredient
1 pounds Butter
1 pounds Sugar
4 cups All-purpose or 4 1/2 c. cake flour
2 cups White raisins
1 pounds Pecans; chopped coarsely
½ cup Candied cherries; (up to 1)
½ cup Candied pineapple; (up to 1)
1½ teaspoon Baking powder
½ teaspoon Salt
4 tablespoons Lemon extract; 2 oz. bottle
6 Eggs

Cream butter, sugar and extract. Sift flour once, and measure. Sift twice more, adding baking powder and salt to last sift. Add eggs, one at a time, to creamed mixture, alternating with flour, beating well after each addition. This makes a stiff batter so will have to be beaten by hand probably. Then add nuts, raisins and candied fruits which have been coated with a little of the flour. Bake in a large round tube pan which has been lined with brown paper and greased. Bake at 300 degrees for 2 hours or until done when tested.

Posted to Bakery-Shoppe Digest V1 #444 by Shelley Sparks <ssparks@...> on Dec 09, 1997

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