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Yield: 6 servings
Ingredients:
* 6 Eggs
* 1 c Of sugar
* 1/2 lb Melted butter
* 1 c Of flour
* 1 ts Of vanilla Fruit stuff:
* 1/2 c Of flour
* 1 lb Candied cherries
* 1 lb Candied pineapple
* 4 c Of chopped pecans
Instructions:
Batter: Mix batter items together. Flour the fruit stuff items. Place the fruit stuff into a greased Angel Food cake pan (I use a Bunt pan) Pour the batter over the fruit stuff. Bake at 300 degrees until done (about 1 1/2 hour. For a cupcake version: Bake 15 minutes at 300 degrees brush on Honey. Continue to bake for 15-30 minutes more. (use two cupcake papers per serving. With the cake freshly removed I use a hypo and inject with one shot of the following: Rum Amaretto (Almond flavor) Triple Sec (Orange) Gran Marnier (Orange) Make these a month or so early. Wrap in SaranWrap place in refrig. Bring back to room temp. before serving.
Ingredients:
* 6 Eggs
* 1 c Of sugar
* 1/2 lb Melted butter
* 1 c Of flour
* 1 ts Of vanilla Fruit stuff:
* 1/2 c Of flour
* 1 lb Candied cherries
* 1 lb Candied pineapple
* 4 c Of chopped pecans
Instructions:
Batter: Mix batter items together. Flour the fruit stuff items. Place the fruit stuff into a greased Angel Food cake pan (I use a Bunt pan) Pour the batter over the fruit stuff. Bake at 300 degrees until done (about 1 1/2 hour. For a cupcake version: Bake 15 minutes at 300 degrees brush on Honey. Continue to bake for 15-30 minutes more. (use two cupcake papers per serving. With the cake freshly removed I use a hypo and inject with one shot of the following: Rum Amaretto (Almond flavor) Triple Sec (Orange) Gran Marnier (Orange) Make these a month or so early. Wrap in SaranWrap place in refrig. Bring back to room temp. before serving.
