Pineapple cherry cake

Yield: 6 servings

Measure Ingredient
1 cup Butter
1 cup White sugar
3 cups Flour (saving 1 cup to flour fruit)
½ teaspoon Lemon extract
1 teaspoon Vanilla
1 teaspoon Baking powder
4 Eggs separated
1 20 oz can crushed pineapple with juice
½ pounds Slivered almonds
1 pounds Red cherries
1½ pounds Sultanas
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

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