Christmas pound cake
1 Servings
Ingredients
| Quantity | 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 | |
Directions
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