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June Benefield's Cherry Nut Cake Recipe

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This recipe for June Benefield's Cherry Nut Cake, by , is from Thyme and Season, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
June Benefield - Houston Chronicle Columnist
Added: Friday, January 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb candied cherries, cut in half (1/2 lb green, 1/2 lb red, if desired)
1 lb chopped pecans
1 lb chopped dates
1/2 lb candied pineapple
1 1/2 c all purpose flour
4 eggs
1 c sugar
1/2 t salt
1 t baking powder
1/4 c Brandy

Directions:
Directions:
Mix chopped fruits and nuts with 1/2 c flour. Beat eggs. Add sugar, remaining flour, salt and baking powder. Beat slightly. Combine fruit/nut mixture and batter. Mix with hands (there's no other way to handle batter)

Bake in tube pan lined with 2 thicknesses of waxed paper of heavily greased brown paper. Bake 1 1/2 hours at 325

Personal Notes:
Personal Notes:
There's no shortening in this cake.

 

 

 

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