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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Robin Hood Flour Christmas Cake Recipe

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This recipe for Robin Hood Flour Christmas Cake is from White Family Cookbook , 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:  
2 c. coconut
1 1/2 c. candied cherries, halved
1 1/2 c. candied pineapple, diced
1 1/2 c. light raisins
1 1/2 c. slivered almonds
2 2/3 c. all-purpose flour
1 tsp. baking powder
1 tsp. salt
1 c. butter
2 c. sugar
1 tsp. almond extract
4 eggs
1 c. pineapple juice

Directions:
Directions:
Grease and line 2-9x5" loaf pans with aluminum foil. Grease again. Combine coconut, fruits, nuts and 1 cup flour. Mix well until fruit is separated with flour. Combine remaining 1 2/3 cup flour, baking powder and salt.
Cream butter, sugar and almond extract thoroughly. Add eggs one at a time, beating well after each addition. Add flour to creamed mixture alternately with pineapple juice. Make 3 dry and 2 liquid additions, combining lightly after each.
Add floured fruit mixture. Mix and spread batter evenly in prepared pans. Bake at 275ºF for 2 1/2 to 3 hours or until toothpick inserted in center comes out clean. Keep a pan of hot water in oven while baking.
Cool cakes in pan. Remove from pan. Peel off foil. Cover well and store in cool, dry place.

 

 

 

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