Recipes from England :: English Desserts
1/2 pound candied pineapple 5 c. coarsely grated pecans 1 c. sugar 5 eggs 1/2 c. (1 stick) butter 1 c. rum 1 c. flour 2 tsp. vanilla extract Chop fruit extra fine. Pour rum over and let set overnight. Beat eggs until thick. Add sugar and then fold in the flour. Add fruit mixture and nuts. Pour into greased tube pan. Put cake in a cold oven and set at 225 degrees fahrenheit. Bake 2 1/2 to 3 hours. Let cake stand in pan for 10 mins. before removing to cool on rack.
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