1 cup butter 1 cup sugar
5 eggs 2 cups flour
1 ½ tsp. baking powder 1 tsp. salt
½ cup unsweetened pineapple juice 2 pounds mixed candied fruits
2 cups white raisins 2 cups chopped pecans
1 ½ tsp. light rum or 1 tsp rum extract 1 cups finely shredded coconut
½ pound mixed red and green candied cherries for toppin
- Cream butter and sugar; add eggs one at a time. Mix well
- Add ½ cup flour, and add fruit, raisins, and coconut
- Sift remaining flour with baking powder and salt
- Add alternatively to the first mixture with pineapple juice, beginning and ending with flour.
- Grease pans well and flour lightly. Fill pans about 2/3 full. Top with ½ red and green cherries. Press down lightly.
- Bake at 300 for 20 – 20 minutes or until lightly browned.
- Cut into pieces
NOTE: You could use self-rising flour
NOTE: When cool, store in an aiir tight container, using wax paper between the layers. After a week or so if desired, dip bottom of each cake in rum and store in layers as before
Makes about 9 dozen
