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| Pineapple Fruit Cake |
| 1 cup butter 2 cups sugar 1/2 tsp vanilla 1/2 tsp lemon 3 cups flour 1 tsp baking powder 4 egg yolks, well beaten 1 cup juice from pineapple 1 large tin of pineapple 1/2 lb blanched almonds 1 lb glazed cherries 1 lb mixed fruit 1 1/2 lbs sultana raisins (light) whites of eggs, beaten and folded in last |
| Start
oven at 275 and cook for about an hour, then turn to 300
and cook for about 3 hours. Then test. This makes one
large layer and small one. I also put a tin of water in
the oven to keep it moist. I put a piece of brown paper
over towards the last if it is getting too brown. This recipe from Grace Mollison (Mom's hairdresser for more years than I can remember) |
This recipe may not be complete, please use with caution