Do you like tons of cake? if so here you go, this makes 14 pounds Alabama Fruit Cake
Recipe By :Cookbook Junior League of Huntsville, AL 1 pound candied cherries 1 pound candied pineapple 1 pound pecans -- shelled 1 pound almonds -- shelled 1 pound walnuts -- shelled 1 pound pitted dates 4 pounds seedless raisins 1 pound currants 1/2 pound white figs orange and lemon rind -- grated, to taste citron -- to taste flour -- to dredge 1 pound butter 1 pound sugar 1 dozen eggs -- beaten 1 pound flour 8 oz plum -- quince, or berry jelly 1 tablespoon cinnamon 1/2 teaspoon allspice 1/2 teaspoon nutmeg 1 cup wine or brandy Cut the cherries into halves; slice pineapple thin. Add broken or halved nuts. Mix all fruit and nuts. Dredge well with flour. Cream butter and sugar; add eggs. Add flour and jelly, then spices mixed in wine. With hands, mix thin batter into floured fruit and nuts. Put in cake pans; bake at least 1 hour in moderate oven (350° ) ( Note this does not say what size cake pans to use). Cakes are done when inserted cake tester or wire comes out clean. Pour wine over hot cakes; cool and wrap. Makes 14 pounds of fruit cakes. source: "http://groups.msn.com/TexasOnTheHalfshell"; --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
