Cookie
Administrator
A traditional Christmas cake with a little something for everyone.
1 cup glazed cherries, halved
6 glazed pineapple rings, chopped
1/2 cup cut citron
1/2 cup cut mixed peel
1 cup light raisins
1 1/2 cups slivered almonds
2 1/2 cups fine coconut
1 cup butter or hard margarine, softened
1 1/2 cups granulated sugar
6 large eggs
1 1/2 tbsp. lemon juice, fresh or bottled
1 tbsp. rum flavoring
1 tsp. vanilla
1/2 cup milk
4 cups all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Makes 2 cakes, 5 1/2 pounds total
Line 2 greased 9 x 5 x 3" loaf pans with brown paper.
Grease paper.
Combine first 7 ingredients in large bowl.
Stir well.
Cream butter and sugar in large bowl.
Beat in eggs, 1 at a time.
Add lemon juice, flavorings and milk.
Mix.
Add remaining ingredients.
Stir to moisten.
Add fruit mixture.
Stir well.
Divide between prepared pans.
Bake in 275F oven for 2 1/4 to 2 1/2 hours until an inserted wooden pick comes out clean.
Cool on rack.
Remove from pans.
Wrap in plastic to stand 2 to 3 weeks before freezing.
1 cup glazed cherries, halved
6 glazed pineapple rings, chopped
1/2 cup cut citron
1/2 cup cut mixed peel
1 cup light raisins
1 1/2 cups slivered almonds
2 1/2 cups fine coconut
1 cup butter or hard margarine, softened
1 1/2 cups granulated sugar
6 large eggs
1 1/2 tbsp. lemon juice, fresh or bottled
1 tbsp. rum flavoring
1 tsp. vanilla
1/2 cup milk
4 cups all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Makes 2 cakes, 5 1/2 pounds total
Line 2 greased 9 x 5 x 3" loaf pans with brown paper.
Grease paper.
Combine first 7 ingredients in large bowl.
Stir well.
Cream butter and sugar in large bowl.
Beat in eggs, 1 at a time.
Add lemon juice, flavorings and milk.
Mix.
Add remaining ingredients.
Stir to moisten.
Add fruit mixture.
Stir well.
Divide between prepared pans.
Bake in 275F oven for 2 1/4 to 2 1/2 hours until an inserted wooden pick comes out clean.
Cool on rack.
Remove from pans.
Wrap in plastic to stand 2 to 3 weeks before freezing.
