Yield: 1 Cake
|1 cup||Butter or margarine|
|2 cups||Sifted flour|
|1½ teaspoon||Baking powder|
|8¼ ounce||Canned crushed pineapple|
|16 ounces||Mixed candied fruits|
|12 ounces||Diced, dried figs|
|1 cup||White raisins|
|8 ounces||Red glac cherries|
|2 cups||Roasted & chopped hazelnuts (Oregon hazelnuts)|
Yield: 1 9-inch round or 10-inch tube cake.
Cream butter with sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift together 1-⅔ cups flour, baking powder and salt. Drain pineapple, reserving syrup. Mix together drained pineapple and other fruits, the nuts and remaining ⅓ cup flour. Stir sifted ingredients into creamed mixture alternately with pineapple syrup; fold into floured fruit mixture.
Turn into 9-inch springform or 10-inch tube pan (lined with a double thickness of greased, browned paper.) Bake in a 300 oven for 2-¾ hours, or until cake tests done. Cool 30 minutes; remove from pan and cool completely. If cake is to be stored, wrap tightly. If desired, before serving, top with a glaze made with confectioners sugar and pineapple juice or brandy.
* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board