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Title: Christmas Pound Cake Categories: None Yield: 1 Servings 1 lb Butter 1 lb Sugar 4 c All-purpose or 4 1/2 c. cake -flour 2 c White raisins 1 lb Pecans; chopped coarsely 1/2 c Candied cherries; (up to 1) 1/2 c Candied pineapple; (up to 1) 1 1/2 ts Baking powder 1/2 ts Salt 4 tb Lemon extract; 2 oz. bottle 6 Eggs Cream butter, sugar and extract. Sift flour once, and measure. Sift twice more, adding baking powder and salt to last sift. Add eggs, one at a time, to creamed mixture, alternating with flour, beating well after each addition. This makes a stiff batter so will have to be beaten by hand probably. Then add nuts, raisins and candied fruits which have been coated with a little of the flour. Bake in a large round tube pan which has been lined with brown paper and greased. Bake at 300 degrees for 2 hours or until done when tested. Posted to Bakery-Shoppe Digest V1 #444 by Shelley Sparks |