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Ingredientes
- 2 c. sugar
- 6 Large eggs
- 2 teaspoon vanilla
- 1 1/2 ounce. lemon extract (3 tbsp.)
- 4 c. all-purpose flour (not self-rising)
- 1 teaspoon salt
- 6 c. pecans, cut or possibly broken coarsely
- 1 pound candied cherries, quartered
- 1 pound candied pineapple, cut up
- 1/2 c. extra flour to dredge fruits and nuts
Direcciones
- Cream butter and sugar well. Add in Large eggs, one at a time, beating batter each time. Add in vanilla and lemon extract. Add in flour and salt sifted together. Add in fruits and nuts dredged in the extra flour. Lift batter into well greased, lined with waxed paper, and regreased tube pan (10 x 4 inch). Bake at 225 degrees for 3 hrs with pan of water in oven on shelf below cake. Cold thoroughly before removing from pan and peeling off the waxed paper. Wrap in foil. Can chill for 2 or possibly 3 weeks. Freezes beautifully. Serve thinly sliced.
- Note: When you buy your candied fruits, try for equal amounts of color in red, green, and yellow candied cherries and pineapple.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 195g | |
| Recipe makes 12 servings | |
| Calories 678 | |
| Calories from Fat 200 | 29% |
| Total Fat 23.75g | 30% |
| Saturated Fat 2.63g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 267mg | 11% |
| Potassium 251mg | 7% |
| Total Carbs 107.63g | 29% |
| Dietary Fiber 4.9g | 16% |
| Sugars 67.7g | 45% |
| Protein 10.83g | 17% |
