Pineapple And Cherry Fruitcake
|Candied red cherries||1 Pound|
|Candied green cherries||1⁄2 Pound|
|Candied pineapple||1 Pound|
|Flour||4 Cup (64 tbs)|
|Sugar||2 Cup (32 tbs)|
|Butter||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Milk||3⁄4 Cup (12 tbs)|
|Whiskey||3⁄4 Cup (12 tbs)|
|Chopped pecans||1 Cup (16 tbs)|
|Flaked coconut||1 Can (10 oz)|
Chop candied ingredients; dredge with 1 cup flour.
Cream sugar and butter until fluffy; beat in eggs, one at a time, beating well after each addition.
Add remaining flour, salt and baking powder; stir in milk and whiskey.
Fold in floured fruits, pecans and coco- nut.
Pack batter into 3 greased, brown paper-lined 8 x 4 x 3-inch pans.
Bake at 300 degrees for 2 hours or until cakes test done.
Remove from pans.
Cool; re- move paper.