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Pineapple And Cherry Fruitcake

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Ingredients
  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)
  Eggs 4
  Salt 1⁄4 Teaspoon
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack, Fruit Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Holiday, Party
Servings: 
25

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