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Mosaic Fruit Cake

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  Eggs 2 Large
  Firmly packed brown sugar 2⁄3 Cup (10.67 tbs)
  Vanilla 1 Teaspoon
  Rum flavoring 1 Teaspoon
  Soft butter 3 Tablespoon
  All purpose flour 1⁄2 Cup (8 tbs)
  Baking powder 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Whole candied cherries 2 Cup (32 tbs)
  Chopped candied pineapple 1 Cup (16 tbs) (Large Chunks)
  Whole pitted dates/Halved dates 1 1⁄2 Cup (24 tbs)
  Pecan halves/Brazil nuts 2 Cup (32 tbs)

Beat eggs until light.
Add sugar, vanilla, rum flavoring, and butter; continue beating until well blended.
Sift flour and measure; sift with baking powder and salt into the first mixture.
Mix to a smooth batter.
Add the fruits and nuts.
Blend with a spoon or your hands until well mixed batter will barely coat fruit mixture.
Turn into a well greased 9-inch square pan; distribute batter evenly.
Bake in a moderately slow oven (325°) for 40 to 45 minutes.
Let cake stand in pan until partially cool; turn out on cake rack to cool thoroughly before storing.
Age the cake at least 4 days before cutting.
Cut in thin slices or in 1-inch squares.
It is easier to get perfect slices if you freeze the cake and cut it while hard.
The slices defrost in a very short time.

Recipe Summary

Snack, Fruit Dessert

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