Fruit and Nut Cake

Ingredients

• 2 cups flour
• Y% pound candied cherries
• 1 pound white raisins
• 144 pound citron
• 14 pound shelled nuts
• Ys pound candied pineapple
• Ys pound Brazil nuts
• Cream butter (don’t use Oleo)
• Add sugar.
• Add eggs one at a time

Method

1. 1

   Cream butter and add sugar.

2. 2

   Add eggs one at a time, beating well.

3. 3

   Add fruit and nuts, mixing well, and lastly add the sifted flour.

4. 4

   Bake in a tube pan lined with well-greased brown paper, or in small loaf pans at 250° for 3 hours.

5. 5

   Makes five pounds.

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 11. The excerpt below is the record exactly as published.

2 cups flour Y% pound candied cherries 1 pound white raisins 144 pound citron 14 pound shelled nuts (pecans, English walnuts, Ys pound candied pineapple and Brazil nuts) Cream butter (don’t use Oleo) and add sugar. Add eggs one at a time

Cook this with the app: pantry check, scaling, and the assistant.