"Hunger is the best sauce in the world."--Cervantes

Nut Cake Recipe

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This recipe for Nut Cake, by , is from Abernathy Campbell Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Turner

Category:
Category:

Ingredients:  
Ingredients:  
1 cup flour
1 lb candied cherries
4 eggs - separated
1 lb candied pineapple
2 sticks butter
cup flour (for fruit)
1 cup sugar
1 tbsp lemon extract
4 cups pecans
1 tbsp vanilla extract

Directions:
Directions:
Cream butter and sugar. Add egg yolks. Sift flour. Beat egg whites. Add flour and beaten egg whites alternately. Add flavoring. Mix fruit and nuts with flour. Add to batter. Cook in tube pan lined with brown paper and greased.

START IN COLD OVEN. Bake 250 1 hours until done.

Personal Notes:
Personal Notes:
A beautiful cake for special occasions. A variation of an Italian nut cake.

 

 

 

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