Western fruit cake

Yield: 1 Cake

Measure Ingredient
1 cup Butter or margarine
1 cup Sugar
4 Eggs
2 cups Sifted flour
1½ teaspoon Baking powder
½ teaspoon Salt
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

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