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Christmas
Cake on the Light Side
Ingredients
- 1/2
pound butter
- 1 1/2
cups white sugar
- 6 eggs
- 1/2 cup
orange juice
- 3 cups
regular flour, sifted
- 1
teaspoon baking powder
- 1
teaspoon salt
- Juice
and rind of 1 lemon
- 1/2
pound red glace cherries
- 1/2
pound green glace cherries
- 1/2
pound citron peel
- 2 slices
each, red and green pineapple, cut up
- 2 pounds
blanched sultana raisins
- 1/2
pounds blanched almonds
Method
Use 1/2 of the flour to cover
cherries, citron peel, pineapple, and well dried raisins. Cream
sugar and butter, add beaten eggs, orange and lemon juice, and rind. Add
remaining flour. Mix well.
Add floured fruit and chopped
almonds. Bake at 275°F for two hours. Test for doneness. Store
in a cool place.
Note:
A three sized Christmas Cake
Tin Set must be lined, bottoms and sides, with buttered brown paper. Cut
the paper to size. The night before you make this cake, pour
boiling water over the raisins, drain, and dry on paper toweling. Leave
these overnight. The fruit in the recipe is floured with 1/2 the
amount of flour called for in the recipe.
Recipe
of the Week
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