Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 1 lb butter softened
- 2 c. sugar
- 6 x Large eggs
- 1/2 c. fresh lemon juice
- 2 Tbsp. grated lemon peel
- 3 3/4 c. all-purpose flour
- 2 tsp baking pwdr
- 1/4 c. finely cut dry peaches
- 1/4 c. finely cut dry apricots
- 1/4 c. finely cut dry figs
- 1/4 c. finely cut dry dates
- 1/4 c. dry cranberries
- 1 1/2 c. broken pecan pcs
- 1 1/2 c. broken walnut pcs
- 2 c. raisins Powdered sugar
Direcciones
- In a large mixing bowl, cream the butter and the 2 c. sugar.
- Add in Large eggs one at a time, beating well after each addition. Stir in the lemon juice and peel.
- In another large mixing bowl, combine the remaining ingredients except the powdered sugar; toss together, coating the fruits and nuts well. Gradually stir into the butter mix, mixing till just blended.
- Spoon batter into a well-greased and floured 10-inch Bundt pan. Let rest 10 min. Bake in a 325-degree oven 1 hour and 45 min, or possibly till browned and cake tests clean near center. Remove from the oven and cold in the pan on a wire rack 15 min. Remove cake from the pan and cold completely on wire rack.
- Place on a cake plate which has a cover, dust with powered sugar and cover. Let the cake stand one day before slicing.
