owder then fold in. Dredge pineapple chunks in 2 tbsp flour
owl, flour, sugar, butter and candied orange peel.
Beat on
n half.
Chop the candied pineapple rings into pieces.
Add
ou can with the mixer, using a wooden spoon, stir in
preheat oven to 325.
combine flour and sugar.
cut in butter until mixture resembles fine crumbs and starts to cling.
stir in nuts and pineapple.
form into ball, knead until smooth.
on a lightly floured surface roll dough 1/4 inch thick.
using a 2 inch cookie cutter cut into shapes.
reroll scrapes only twice.
place 1 inch apart on ungreased cookie sheet.
bake 15-20 minutes.
transfer to wire rack.
ake Light Batter:.
Combine candied pineapple, cherries and citron in medium
combine the candied orange peel, candied citron, candied pineapple, red and green candied cherries, currants
Grease and flour 4 mini loaf pans or round casserole. In medium bowl, beat egg with sugar until fluffy. Stir in flour, baking powder and salt and blend. Add dates, cherries, and pineapple. Wet your hands and pack into pans. Bake at 300F for 35-40 minutes. Top should be dry, but not brown. Melt jelly, add bourbon and while cakes are still warm, spread mixture over cakes, Wrap tightly. Keep in refrigerator or freezer. Best if you can make this a week or two before serving. Family favorite for many years.
currants, raisins, cherries and chopped candied pineapple in a large bowl.
Cream butter and sugar.
Mix flour, salt and baking powder. Add to creamed butter and sugar; mix well.
To this add the eggs, one at a time, slightly beaten.
To this add candied pineapple first, dates, cherries and pecans.
Bake in moderate oven at 250\u00b0 for 2 or 2 1/2 hours.
Let cool in pan overnight.
Cook in square pan lined with wax paper.
Spray with Pam.
Cook this several days before using.
nd then stir in the candied fruits. The dough will be
Sift together the flour, baking powder and salt.
Cream together the oleo and sugar.
Add to creamed mixture the eggs, one at a time, beating well.
Add flour and lemon extract and beat well.
Add candied cherries, candied pineapple and pecans.
Beat thoroughly.
Bake in a large pan or 3 loaf pans at 250\u00b0 until done. Bake for 3 hours at 250\u00b0 if using one large pan or 325\u00b0 for loaf pans.
Grease and flour pans well.
Serve with no frosting.
Beat
oil
and
sugar
together.
Beat in eggs one at a time. Add vanilla.
Add soda, salt and flour, Mix well.
Stir in
fruit mixture.
Spoon batter into well greased muffin pans using
paper cups
if desired.
Fill about 3/4 full.
Press a candied pineapple, cherry, and pecan half into center of each. Bake
in preheated
300\u00b0
oven
for
30 minutes or until cake springs back at touch of a finger.
Makes about 18.
Choose fresh dried fruits when making this confection.
Wash raisins, figs and apricots; shake in a cloth to remove excess moisture.
Remove seeds from dates and combine with washed fruits, pineapple and coconut.
Put fruit-coconut mixture through a food grinder, using the coarse blade.
Combine ground mixture with coarsely chopped nuts and spread out on a flat pan which has been spread with the melted butter.
Cream butter and sugar together.
Beat in eggs.
Stir in dry ingredients.
Stir in pecans and fruit.
Form into rolls 1 1/2 inches in diameter.
Wrap in plastic wrap; place in resealable plastic bag.
Freeze.
TO BAKE: Preheat oven to 375 degrees.
Using wet sharp knife, slice into thin slices (1/4 inch thick), and place on greased baking sheet.
Bake 6-8 minutes.
Preheat oven to 400\u00b0F. Line a 12 cup oval friand pan with paper liners. For the batter, place egg whites in a medium bowl and whisk lightly with a fork until combined. Add butter, ground almonds, powdered sugar, flour, pineapple and 1/2 the coconut. Stir until combined. Divide mixture between liners and sprinkle with remaining coconut. Bake 20 mins. Cool 5 mins before transferring to a wire rack to cool completely.
After mixing these ingredients, add the fruit. Bake in greased and floured Bundt pans at 300\u00b0 until done. Test with toothpick. Cool completely. Decorate with sliced candied pineapple and cherries.
Cream butter and sugar together.
Add eggs, sifted flour, baking powder and pineapple juice.
Beat the mixture for 20 minutes vigorously and then add candied cherries, chopped fine; also, candied pineapple and nuts.
Bake slowly until done.
horoughly.
Combine the raisins, candied cherries, candied pineapple, and mixed dried fruits
Thoroughly cream shortening and sugar; add eggs (one at a time), beating well after each addition.
Save 1/2 cup flour to flour fruits; add remaining flour sifted with salt and baking powder alternately with pineapple juice.
Add floured fruits, coconut and nuts.
Stir only until well blended.
Pour into waxed paper-lined 3 1/2 x 7 1/2-inch loaf pans.
Bake at 275\u00b0 for 1 1/2 hours.
(If Pyrex pans, bake at 250\u00b0.)
Decorate with candied pineapple and cherries.
Continue to bake 1 hour longer.