Pineapple cherry cake

6 servings

Ingredients

QuantityIngredient
1cupButter
1cupWhite sugar
3cupsFlour (saving 1 cup to flour fruit)
½teaspoonLemon extract
1teaspoonVanilla
1teaspoonBaking powder
4Eggs separated
120 oz can crushed pineapple with juice
½poundsSlivered almonds
1poundsRed cherries
poundsSultanas
½poundsMixed peel (optional)

Directions

Cream butter and sugar, add lemon extract, vanilla and egg yolks.

Beat till fluffy. Add flour and baking powder alternately with pineapple. Add well floured fruit and nuts. Fold in stiffly beaten egg whites. Spoon into pans lined with 2 layers of greased brown paper. Bake at 275 for 2-½ to 3 hours or till done.

Origin: Marg Salstrom, mother in law. Bellevue, Washington. Shared by: Sharon Stevens Aug/91