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Watermelon Pickle Fruit Cake
1 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
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 for 1 month before using to facilitate cutting.