Witchy Way wrote:
> <<I use this recipe, but I also add chopped dried Turkish apricots, and
> raisins, and chopped brazil nuts. Last time I made it I added some diced
> prunes. Notice that there is no butter or shortening in this cake.
> Sweetened dried pineapple works just as well as glasé pineapple, and
> it's cheaper.
> Best regards,
> Bob
> JUNE BENEFIELD'S CHERRY NUT CAKE
> (I think my Mom copied this recipe from The Houston Chronicle)
> 1 pound candied cherries, cut in half (half red and
> half green is nice)
> 1 pound chopped pecans
> 1 pound dates,chopped
> 1/2 pound candied pineapple
> Batter:
> 1 1/2 cups all purpose flour
> 4 eggs
> 1 cup sugar
> 1/2 teaspoon salt
> 1 teaspoon baking powder
> Mix chopped fruits and nuts with 1/2 cup flour. Beat eggs. Add sugar,
> remaining flour salt and baking powder. Beat slightly. Combine fruit-nut
> mixture with batter. Mix with hands. (There's no other way to handle the
> mass says June) Bake in a tube pan lined with two thickness of wax paper
> or heavy brown paper that's been liberally greased. Bake 90 minutes at
> 325 degrees. >>
>
> interesting recipe! can egg whites only be substituted and marachino
> cnerries. i really can't stand candied fruit
>
>

Earlier you just said you didn't like "candied citrus icky fruit stuff",
and this recipe has no citrus in it at all.

You should be able to use all dried fruit. Sweetened dried pineapple is
especially good in this. Maraschino cherries are too wet, and the color
will bleed.

I would not mess with the eggs; the egg yolk is all the only source of
fat in the whole cake. Four eggs is not a lot for a cake this big, it
is so dense they servings are very small.

Best regards,
Bob