Tuesday, October 16, 2012


1/2 lb candied cherries
1/2 lb candied pineapple slices
1 lb mixture of walnuts and pecans
1 lb vanilla wafers
1/4 lb raisins
2 large eggs
1/2 cup sugar
1/4 tsp salt
1 can (5-oz) evaporated milk

Preheat oven to 325 degrees.
Line an angel food cake pan (tube pan) with waxed paper; set aside.

Reserve 4 whole cherries, two pineapple slices and 16 nut halves for garnish; chop the remaining fruits and nuts.

Crush the vanilla wafers into fine crumbs and combine with the chopped fruits, nuts, and raisins; set aside.

In a large mixer bowl, beat the eggs well.  Stir in the sugar, salt, and evaporated milk.  Combine the vanilla wafer mixture with the egg mixture.  Pack the mixture into the paper-lined cake pan.  Decorate the top with the reserved fruits and nuts.

Bake cake at 325 degrees for 45 minutes.  Remove from oven and let stand for 10 minutes.  Run a sharp knife around the edge and gently remove cake from pan and invert onto a wire rack so the decorations are on top.

This cake improves with age and it may also be made ahead, wrapped well and frozen.

Yield: 36 to 30 thin slices

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