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

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

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

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Last-Minute Fruitcakes

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of