Recipe for Watermelon Pickle Fruit Cake from the Fruit section.
Watermelon Pickle Fruit Cake1 cup halved candied cherries
1 cup slivered candied pineapple
1 cup light seedless raisins
1 (1 pound 4 ounce) jar watermelon pickles, drained and slivered
1/2 cup watermelon pickle syrup
1 cup butter, softened
2 cups granulated sugar
5 eggs
3 cups sifted all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup sherry
1 cup pecans, chopped
1 cup blanched slivered almonds Combine fruits and pickle syrup; soak overnight. Cream butter; add sugar; cream again. Beat in eggs one at a time. Sift together dry ingredients; reserve 1/4 cup. Add flour mixture to sugar mixture alternately with sherry. Drain fruits; add nuts and reserved 1/4 cup flour mixture; blend well. Pour batter over fruits and nuts; mix. Pour into two prepared 9 x 5-inch loaf pans. Bake at 300 degrees F for 2 hours and 30 minutes to 2 hours and 40 minutes. Cool in pans on racks. Chill 1 month before using to facilitate cutting.
We hope you enjoy your freshly made Watermelon Pickle Fruit Cake. This recipe came from Fruit's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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