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Ingredientes
- 1/2 lb coconut
- 1 1/2 lb pecans, coarse broken
- 1/4 lb candied cherries, halved
- 1/2 lb golden brown raisins
- 1/2 lb candied pineapple (red and green), cut in thin strips
- 4 c. sifted all-purpose flour
- 6 x Large eggs, separated
- 1 1/2 c. butter
- 2 c. sugar
- 3/4 c. lowfat milk
- 3/4 c. pineapple juice
- 1 tsp almond extract
- 1 tsp cream of tartar
Direcciones
- Line 10" tube pan with well-greased brown paper.
- Mix pecans, pineapple strips and cherries in large bowl with raisins.
- Sift and measure flour. Mix about half a c. with fruit and nuts and coconut.
- Cream butter with hand till soft. Work in sugar gradually till mix is light and fluffy.
- Beat egg yolks with fork. Add in them gradually to butter mix, mixing well after each addition.
- Combine lowfat milk, pineapple juice and almond extract. Add in to butter mix alternately with flour.
- Now set oven at 275 degrees.
- Beat egg whites till foamy, then add in cream of tartar. Continue beating till whites are stiff sufficient to hold shape but not stiff sufficient to cling to bowl when tipped.
- Pour butter mix over fruit and nuts and mix well with both hands.
- Mix or possibly mix in beaten egg whites.
- Pour into pan and bake 3 hrs.
- Place pan of water in oven with baking cake to keep it moist.
- Every few days it may be moistened with pineapple juice.
