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YELLOW RUM FRUIT CAKE 1 lb. butter 2 c. white sugar 4 c. flour 2 tsp. baking powder 6 eggs, beaten 1 lb. pecans, broken or halves 1 lb. candied pineapple, cut in pieces (yellow and green for color) 1 lb. whole cherries, candied 1 c. light rum Soak fruit in rum overnight. Cream butter, sugar and beaten eggs. Mix dry ingredients together and add to creamed mixture. Add fruit, then nuts. Pour into 6 small loaf pans or 3 large, filling 3/4 full. (Grease pans and line with waxed paper.) Bake 1 hour in 350 degrees oven. After cakes are cool, spoon 1/2 cup rum over them. Wrap and seal in foil. If desired, repeat with rum after 4 or 5 days. Freezes beautifully. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |