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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Anderson Fruit Cake Recipe

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This recipe for Anderson Fruit Cake is from Family Treasures, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 lb butter softened
1 c sugar
5 large eggs slightly beaten
1 3/4 c all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 lb candied cherries (I use 1/2 lb red and 1/2 lb green)
1 lb candied pineapple
1 quart pecans
2 tsp vanilla

Glaze:
6 tbsp light brown sugar
2 tbsp Karo syrup
3 tbsp water
Directions:
Directions:
Sift flour, baking powder, and salt together. Cream butter and sugar until fluffy. Beat eggs and mix with butter mixture and 1/2 flour mixture. Cut candied cherries in half and candied pineapple chunks in half. Add candied cherries and candied pineapple with other half of flour mixture. Add candied cherries, candied pineapple, and pecans to butter, sugar, flour, and egg mixture. Spread into a greased tube pan. Put in a cold oven. Bake a 250º for 2 1/2 hours. Glaze with brown sugar, Karo syrup, and water mixture.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I've been making this fruit cake since I was a about 12 years old. My mother got the recipe from a neighbor. Daddy always asked me to make an extra cake for him to give to his bank. Even people who don't like fruit cakes like this cake. It doesn't have the citron or dates and it is delicious! I've already made two in the last week. The fall of the year brings out old favorites and this is definitely one of them.

 

 

 

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