2/3 c Butter
2 Eggs
8 oz Candied pineapple
8 oz Candied cherries
1 c Raisins
2 c Pecans
2 c Flour
1/2 ts Baking soda
1/2 ts Salt
1/4 c Light molasses
2/3 c Light brown sugar
2 ts Cinnamon
1 c Unsweetened applesauce
Cream butter until smooth. Add brown sugar, beating well. Add eggs and mix.
Add sifted dry ingredients alternately with applesauce, beating well after
each addition. Reserve 1/2 cup flour to dredge fruit and nuts before adding
to mixture. Fold in fruits, nuts and molasses. Pour in tube pan. Bake 1
hour and 20 minutes or until done at 350. Set a pan of water under cake
while baking. Allow to sit overnight before serving.
MRS ARTHUR GALLOWAY (BETTY)
MARVELL, AR
From the book High Cotton Cookin’, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen’s MM Recipe Archive,
Yields
1 Servings