Ingredients
Ingredients
- 1 1/2 Cups Candied Pineapple Chunks
- 3 Cups Raisins
- 1 1/2 Cups Candied Cherries
- 1 Cup Currant
- 2 Oz Candied Orange Peel
- 2 Oz Candied Citron Peel
- 1/2 Cup Orange Juice
- 2 Cups Butter (or Margarine)
- 4 Cups Icing Sugar
- 8 - Egg
- 4 Cups Pecan
- 3 Cups Flour
Directions
Directions
Chop pineapple, raisins, and cherries. Combine chopped fruit with currants, orange peel, and citron; soak in orange juice overnight.
Preheat oven to 275 degrees F (135 degrees C). Place a small pan of water in the oven. Line one 5x9 inch loaf pan and two 3x8 inch loaf pans with parchment or doubled waxed paper. Separate egg yolks and whites.
In a large bowl, cream butter and confectioner's sugar. Stir in beaten egg yolks. Stir in fruit, juice, and pecans. Mix in sifted flour.
In a clean bowl, beat the egg whites to peaks. Fold into batter. Fill pans 2/3 full.
Bake for 2 to 2 1/2 hours until golden brown, or until toothpick comes out clean when inserted.
Preheat oven to 275 degrees F (135 degrees C). Place a small pan of water in the oven. Line one 5x9 inch loaf pan and two 3x8 inch loaf pans with parchment or doubled waxed paper. Separate egg yolks and whites.
In a large bowl, cream butter and confectioner's sugar. Stir in beaten egg yolks. Stir in fruit, juice, and pecans. Mix in sifted flour.
In a clean bowl, beat the egg whites to peaks. Fold into batter. Fill pans 2/3 full.
Bake for 2 to 2 1/2 hours until golden brown, or until toothpick comes out clean when inserted.
Ingredients
Ingredients
- 1 1/2 Cups Candied Pineapple Chunks
- 3 Cups Raisins
- 1 1/2 Cups Candied Cherries
- 1 Cup Currant
- 2 Oz Candied Orange Peel
- 2 Oz Candied Citron Peel
- 1/2 Cup Orange Juice
- 2 Cups Butter (or Margarine)
- 4 Cups Icing Sugar
- 8 - Egg
- 4 Cups Pecan
- 3 Cups Flour
