Last-Minute Fruitcakes

Name: Last-Minute Fruitcakes
Ingredients: 4 c. sifted flour; 2 tsp. baking powder; 1½ tsp. ground nutmeg; 2 tsp. ground cinnamon; ½ tsp. salt; 2 c. butter; 2 c. brown sugar, firmly packed; 12 eggs; 3 c. coarsely chopped pecans; Candied Pineapple, cut up Candied Cherries, halved; 1 tblsp. grated lemon peel

Preparation info

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

You can bake these little cakes in soup cans at the last minute for they need no mellowing. Since you candy the pineapple and cherries they cost less. If you bake cakes ahead, freeze them in the cans

Ingredients

4 c. sifted flour
2 tsp. baking powder
1½ tsp

Cake
Vegetarian

Method

Sift together flour, baking powder, nutmeg, cinnamon and salt. Reserve ⅓ c. of this mixture.
Cream butter and brown sugar. Add eggs, one at a time, beating well. Gradually add flour mixture, mixing well. Add lemon peel.
Toss ⅓ c. flour with fruit-nut mixture. Stir into batter.
Spoon into 12 greased and floured 10½ oz. cans, filling 1" from top