3/4 c Maraschino cherries
.undrained
1 16 oz jar ready to serve
.prunes in heavy syrup, un-
.drained
1 1/4 c Sugar
3/4 c Vegetable shortening
4 Eggs
1 c Chopped walnuts
3 tb Whiskey
1 cn (15 1/4 oz) unsweetened
.crushed pineapple,undrained
4 c Flour
1 tb Cinnamon
2 ts Baking soda
1 ts Ground cloves
1/2 ts Salt
Vegetable cooking spray
1. Drain the cherries, reserving 3 T juice. Cut the cherries in half; set
aside. Drain prunes, reserving 6 T syrup; pit prunes, and set aside. 2.
Cream the sugar, shortening, and eggs at medium speed of a mixer for 2
minutes, or until smooth. Stir in cherries, reserved cherry juice, prunes,
reserved prune syrup, walnuts and next 3 ingredients. Combine flour and
next 4 ingredients; add to creamed mixture, and stir well. 3. Spoon batter
into a 10 inch tube pan coated with cooking spray. Bake at 350F for 1 hour
and 15 minutes, or until a wooden pick inserted in the center comes out
clean. Let cool in pan 10 minutes on a wire rack, and then remove from pan
and let cool completely. Store tightly wrapped in heavy-duty plastic wrap.
Yield: 32 3/4″ slices. Note: One 8 oz package of bite-sized prunes can be
substituted for the ready-to-serve prunes. To stew prunes, combine prunes,
and 2 cups of water in a medium saucepan, and bring to a boil. Cover,
reduce heat, and simmer for 10 minutes or until tender. Drain, reserving 6
T cooking liquid to use in place of the 6 T drained syrup.
Calories: 224 (29% from fat); protein 3.7 g; fat 7.1 gm; carb 38.1 gm;
fiber 1.6 gm; Chol 28 mg; Iron 1.4 mg; sodium 126 mg; calc 22 mg.
Yields
32 3/4″slices