1 1/4 c Pillsbury’s Best All Purpose
-Flour, sifted**
1/2 ts Double-acting baking powder
1/2 ts Salt
2 1/2 c Mixed candied fruit
1/2 c Candied pineapple chunks
1/2 c Candied cherries
1 c Golden raisins
1 c Funsten’s Slivered Almonds
-(or other nuts)
1/2 c Butter
1/2 c Sugar
3 Eggs; unbeaten
BAKE at 300 degrees for 1 1/2 to 2 hours. MAKES 9 x 5 inch cake (2 1/4
pounds)* Sift together the flour, baking powder, and salt. Add candied
fruit, candied pineapple chunks, candied cherries, golden raisins, slivered
almonds and mix to coat fruit with dry ingredients. Cream butter and
gradually add sugar, creaming until light and fluffy about 5 minutes. Add
eggs, one at a time, beating well after each addition. Blend in fruit-flour
mixture. Mix well. Turn into 9 x 5 x 3-inch pan, greased and lined with
waxed paper. Bake at 300 degrees for 1 1/2 to 2 hours. *For 10-inch tube
pan, double the ingredients. Increase the baking time to 2 to 2 1/2 hours.
**For use with Pillsbury’s Best Self-Rising Flour, omit baking powder and
salt.
NOTES : “Developed by Ann Pillsbury”
Yields
1 Servings