Yield: 6 servings
|1 cup||White sugar|
|3 cups||Flour (saving 1 cup to flour fruit)|
|½ teaspoon||Lemon extract|
|1 teaspoon||Baking powder|
|1||20 oz can crushed pineapple with juice|
|½ pounds||Slivered almonds|
|1 pounds||Red cherries|
|½ pounds||Mixed peel (optional)|
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