Western fruit cake
Yield: 1 Cake
Ingredients:
- 1 c Butter or margarine
- 1 c Sugar
- 4 Eggs
- 2 c Sifted flour
- 1 1/2 ts Baking powder
- 1/2 ts Salt
- 8 1/4 oz Canned crushed pineapple
- 16 oz Mixed candied fruits
- 12 oz Diced dried figs
- 1 c White raisins
- 8 oz Red glac‚ cherries
- 2 c Roasted & chopped hazelnuts
Instructions:
-(Oregon hazelnuts) Yield: 1 9-inch round or 10-inch tube cake. Cream butter with sugar until light and fluffy. Add eggs one at a time beating well after each addition. Sift together 1-2/3 cups flour baking powder and salt. Drain pineapple reserving syrup. Mix together drained pineapple and other fruits the nuts and remaining 1/3 cup flour. Stir sifted ingredients into creamed mixture alternately with pineapple syrup; fold into floured fruit mixture. Turn into 9-inch springform or 10-inch tube pan (lined with a double thickness of greased browned paper.) Bake in a 300 oven for 2-3/4 hours or until cake tests done. Cool 30 minutes; remove from pan and cool completely. If cake is to be stored wrap tightly. If desired before serving top with a glaze made with confectioners sugar and pineapple juice or brandy. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board
