Holiday Raisin Cake Recipe

• 1 1/2 c. dark seedless raisins
• 1 1/2 c. golden brown seedless raisins
• 1 c. whole candied cherries
• 1 c. diced mixed candied fruit and peels
• 1 c. flaked coconut
• 1 (1 lb., 4 1/2 ounce.) can crushed pineapple
• 1 c. butter
• 1 c. sugar
• 1/2 teaspoon almond extract
• 3 beaten Large eggs
• 3 c. sifted flour
• 1 teaspoon baking pwdr
• 2 teaspoon salt
• 1 c. pecan halves

1. Combine raisins, candied fruits and peels, coconut and undrained pineapple.
2. Heat; cold while preparing batter.
3. Beat butter, sugar and almond extract till light and fluffy.
4. Beat in Large eggs.
5. Add in flour resifted with baking pwdr and salt, beating till smooth.
6. Fold in fruit mix and nuts till well blended.
7. Turn into two greased and paper-lined 1 1/2 qt tube pan and bake in slow oven, 300 degrees, about 1 3/4 hrs or possibly till cake tests done.
8. Let stand 1/2 hour before turning out on wire rack.
9. Makes 2 small tube cakes.
10. Or possibly you can divide into other size smaller pans as follows.
11. 1/4 c. pan, bake 45 min; 3/4 c. pan, bake 1 hour; 1 c. tube pan, bake one hour; 2 3/4 c. tube pan, bake 1 hour and 15 min; 4 c. tube pan, bake 1 hour and 20 min; 7 inch loaf pan, bake 1 1/2 hrs.

raisins, golden brown seedless raisins, candied cherries, mixed candied fruit, flaked coconut, pineapple, butter, sugar, almond, eggs, flour, baking pwdr, salt, pecan halves

Taken from cookeatshare.com/recipes/holiday-raisin-cake-17918 (may not work)