Category - Cakes

WATERMELON PICKLE FRUIT CAKE

    Watermelon Pickle Fruit Cake

    1 cup halved candied cherries
    1 cup slivered candied pineapple
    1 cup light seedless raisins
    1 (1 pound 4 ounce) jar watermelon pickles, drained and slivered
    1/2 cup watermelon pickle syrup
    1 cup butter, softened
    2 cups granulated sugar
    5 eggs
    3 cups sifted all-purpose flour
    2 teaspoons baking soda
    1/2 teaspoon salt
    1/2 cup sherry
    1 cup pecans, chopped
    1 cup blanched slivered almonds

    Combine fruits and pickle syrup; soak overnight. Cream butter; add sugar; cream again. Beat in eggs one at a time.

    Sift together dry ingredients; reserve 1/4 cup. Add flour mixture to sugar mixture alternately with sherry.

    Drain fruits; add nuts and reserved 1/4 cup flour mixture; blend well. Pour batter over fruits and nuts; mix. Pour into two prepared 9 x 5-inch loaf pans. Bake at 300 degrees F for 2 hours and 30 minutes to 2 hours and 40 minutes.

    Cool in pans on racks. Chill 1 month before using to facilitate cutting.


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