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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup butter or margarine, softened |
1 cup sugar |
2 large eggs |
1 teaspoon orange extract |
1 teaspoon lemon extract |
3 cups cake flour, divided |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/2 cup peach nectar |
1 cup flaked coconut |
1 cup chopped candied pineapple (about 1/2 pound) |
1 cup chopped candied cherries (about 1/2 pound) |
1 cup golden raisins (about 1/2 pound) |
1 cup chopped crystallized ginger |
2 cups chopped pecans, toasted |
6 egg whites |
Directions:
1. 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.
2. Combine 2 cups 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.
3. Stir together remaining 1 cup cake flour, coconut, and next 4 ingredients. Stir fruit mixture and pecans into batter.
4. Beat egg whites at high speed until stiff peaks form. Fold into batter. Pour into a greased and floured 10-inch tube pan.
5. Bake at 275° 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 2 cup peach brandy for two weeks.
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