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Preheat oven to 300F
Thoroughly grease a 9x5x3" loaf pan.
1/4 lb. pecan pieces
1/2 lb. red and green candied cherries, halved
1/4 lb. candied pineapple, cut in wedges
1 2/3 cups pre-sifted Monarch soft wheat flour
1 tsp. baking powder
Pinch of salt
2/3 cup butter
2/3 cup granulated sugar
2 eggs
2 tbsp. orange juice
1 tsp. vanilla
Combine pecans, cherries and pineapple.
Measure flour.
Use 1/2 cup of this to flour fruit and nuts.
Sift remaining flour with baking powder and salt.
Cream butter.
Blend in sugar.
Add, one at a time, beating after each, eggs.
Add dry ingredients alternately with orange juice and vanilla.
Fold in fruit mixture.
Turn into prepared pan.
Bake for 1 1/4 to 1 1/2 hours or until cake tests done with a toothpick.
Thoroughly grease a 9x5x3" loaf pan.
1/4 lb. pecan pieces
1/2 lb. red and green candied cherries, halved
1/4 lb. candied pineapple, cut in wedges
1 2/3 cups pre-sifted Monarch soft wheat flour
1 tsp. baking powder
Pinch of salt
2/3 cup butter
2/3 cup granulated sugar
2 eggs
2 tbsp. orange juice
1 tsp. vanilla
Combine pecans, cherries and pineapple.
Measure flour.
Use 1/2 cup of this to flour fruit and nuts.
Sift remaining flour with baking powder and salt.
Cream butter.
Blend in sugar.
Add, one at a time, beating after each, eggs.
Add dry ingredients alternately with orange juice and vanilla.
Fold in fruit mixture.
Turn into prepared pan.
Bake for 1 1/4 to 1 1/2 hours or until cake tests done with a toothpick.