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Add a photoServings: 12
Ingredients
- 1/2 pound butter
- 1 c. sugar
- 5 large eggs, beaten
- 4 c. pecans, broken
- 1 c. yellow candied pineapple
- 3/4 c. flour
- 1/2 tsp baking pwdr
- 2 tbsp lemon extract
- 2 tbsp vanilla extract
- 3/4 pound candied red cherries or possibly candied mixed fruit
Directions
- Cream together butter with sugar. Add in well-beaten large eggs and mix.Coarsely chop pineapple and break pecans (may substitute walnuts).
- Dredge pineapple, nuts, and candied cherries in the 3/4 cup of flour.
- Put together the remaining flour (leftover from dredging) with baking pwdr. Mix with creamed butter mix, adding lemon extract and vanilla.
- Grease and flour an angel food pan well, tapping out excess flour.
- Bake for 30 min at 300°F. Reduce temperature to 250°F and continue cooking for an additional 2 1/4 hrs.
- When cake has cooled, place into a tin with a tight fitting cover.
- Place a small glass into the center of cake and fill with rum.
- Allow cake to absorb. Refill glass as necessary, allowing to run over. Let cake age for about 10 days. Cut into very thin slices to serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 123g | |
| Recipe makes 12 servings | |
| Calories 498 | |
| Calories from Fat 270 | 54% |
| Total Fat 31.34g | 39% |
| Saturated Fat 11.55g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 127mg | 42% |
| Sodium 218mg | 9% |
| Potassium 150mg | 4% |
| Total Carbs 50.39g | 13% |
| Dietary Fiber 2.6g | 9% |
| Sugars 41.72g | 28% |
| Protein 5.45g | 9% |
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