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Christmas Cherry Cake


(A Terrific Alternative To Fruitcake)


1 cup sugar
4 eggs
1 cup flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
1/2 lb. cherries, candied
1 lb. pitted dates
1 lb. pecans, chopped
2 slices candied pineapple
1/2 lb. coconut

Mix sugar, eggs, flour, baking powder, salt and vanilla. Put cherries, dates and pineapple through food grinder on coarse. Add ground fruit to sugar mixture; also add pecans and coconut. You will have to use your hands to mix. Grease and flour angel food cake pan. Place mixture evenly in bottom and cover with waxed paper, then brown paper. Tie with string to close. Bake at 350 degrees for one hour. When cool, pour sherry over and sit until Christmas.

Came from England in 1709.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.