3/4 c Butter; melted and cooled
3 c Pillsbury’s Best All Purpose
-Flour*, sifted
2 ts Double-acting baking powder
1 ts Salt
2 ts French’s Cinnamon
1/2 ts French’s Allspice
1/2 ts French’s Cloves
1/2 ts French’s Nutmeg
1 lb Chopped candied fruit
1/2 c Candied pineapple; cut in
-thin wedges
1/2 lb Whole candied cherries (1
-1/4 cups)
1 lb Raisins (3 cups)
1 1/4 c Dates (8 ounces); cut in
-large pieces
2 c Funsten’s Nuts
-(pecans,almonds, or other
-nuts)
4 Eggs
1 3/4 c Firmly packed brown sugar
1 c Liquid (milk;water, fruit
-juice)
1/4 c Molasses
BAKE at 275 degrees for 2 1/2 to 3 hours. MAKES-see sizes below. Sift
together into large bowl the flour, baking powder, salt and spices. Add
candied fruit, candied pineapple, candied cherries, raisins, dates and
nuts. Mix to coat fruit with dry ingredients. Beat 4 eggs until foamy.
Gradually add brown sugar, beating until well combined. Blend in 1 cup
liquid, 1/4 cup molasses, and the cooled, melted butter. Add to flour-fruit
mixture; stir until well combined. Prepare one 10-inch tube pan, two 9 x 5
x 3-inch pans, four 1-lb coffee cans or six NO. 2 cans by greasing well and
lining with waxed paper. Turn batter into pans, filling 2/3 to 3/4 full.
Bake in slow oven (275 degrees) 2 1/2 to 3 hours. Cool thoroughly before
removing from pans. (To remove cakes from No. 2 cans, cut out bottom of can
and loosen cake from sides with spatula.” *For use with Pillsbury’s Best
Self-Rising Flour, omit baking powder and salt.
NOTES : “Developed by Ann Pillsbury”
Yields
1 Servings