Preheat oven to 300. Grease a 10-inch tube pan, dust lightly with flour.
Sift together in a bowl:
4 cups Cream of the west flour - I used Favorite flour
1 teaspoon baking powder
1/4 teaspoon salt
Set aside.
Cream 1 and 1/2 cups margarine (or butter)
Gradually beat in
2 cups sugar (white)
1/2 teaspoon vanilla
1/2 teaspoon almond flavoring
Beat for 2 minutes.
Blend in one at a time, until light and fluffy
5 eggs
Add your sifted flour ingredients to your creamed mixture alternately with 1 can Fussel's cream
juice and rind of 1 lemon
Make 3 dry and 2 liquid additions, combine ligthly after each one.
Coat 2 packs (8 ounces each) of candied cherries with 2 tablespoons of flour. Fold into the mixture.
Turn into your tube pan.
Bake at 300 for 1-1/2 hrs - 2 hrs. or until your toothpick comes out clean.
Cool 15 minutes, then remove from pan to finish cooling.
Sift together in a bowl:
4 cups Cream of the west flour - I used Favorite flour
1 teaspoon baking powder
1/4 teaspoon salt
Set aside.
Cream 1 and 1/2 cups margarine (or butter)
Gradually beat in
2 cups sugar (white)
1/2 teaspoon vanilla
1/2 teaspoon almond flavoring
Beat for 2 minutes.
Blend in one at a time, until light and fluffy
5 eggs
Add your sifted flour ingredients to your creamed mixture alternately with 1 can Fussel's cream
juice and rind of 1 lemon
Make 3 dry and 2 liquid additions, combine ligthly after each one.
Coat 2 packs (8 ounces each) of candied cherries with 2 tablespoons of flour. Fold into the mixture.
Turn into your tube pan.
Bake at 300 for 1-1/2 hrs - 2 hrs. or until your toothpick comes out clean.
Cool 15 minutes, then remove from pan to finish cooling.
No comments:
Post a Comment