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- Ellen Jampole
Serves/Makes:1 10" cake
- 1 cup (225 ml) butter or margarine, softened
- 1 cup (225 ml) sugar
- 2 large eggs
- 1 tsp (5 ml) orange extract
- 1 tsp (5 ml) lemon extract
- 3 cups (700 ml) cake flour, divided
- 2 tsp (10 ml) baking powder
- 1/2 tsp (2 ml) baking soda
- 1/2 tsp (2 ml) salt
- 1/2 cup (125 ml) peach nectar
- 1 cup (225 ml) flaked coconut
- 1 cup (225 ml) chopped candied pineapple (about 1/2 pound)
- 1 cup (225 ml) chopped candied cherries (about 1/2 pound)
- 1 cup (225 ml) golden raisins (about 1/2 pound)
- 1 cup (225 ml) chopped crystallized ginger
- 2 cups (475 ml) chopped pecans, toasted
- 6 egg whites
- Beat butter and sugar at medium speed with an electric mixer until fluffy.
- Add eggs, 1 at a time, beating well after each addition. Stir in extracts.
- Combine 2 cups (475 ml) cake flour and next 3 ingredients; add to butter mixture alternately with nectar, beginning and ending with flour mixture.
- Beat at low speed just until blended after each addition.
- Stir together remaining 1 cup (225 ml) cake flour, coconut, and next 4 ingredients.
- Stir fruit mixture and pecans into batter.
- Beat egg whites at high speed until stiff peaks form.
- Fold into batter.
- Pour into a greased and floured 10-inch tube pan.
- Bake at 275 degrees (125 C.) for 2 hours or until a long wooden pick inserted in center comes out clean.
- Cool on a wire rack.
- If desired, wrap in cheesecloth, and soak with 1 cup (225 ml) peach brandy for two weeks.
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