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Watermelon Pickle Fruit Cake

RG

Ingredients

  • 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
  • 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

Instructions

  1. Combine fruits and pickle syrup; soak overnight.
  2. Cream butter; add sugar; cream again.
  3. Beat in eggs one at a time.
  4. Sift together dry ingredients; reserve 1/4 cup.
  5. Add flour mixture to sugar mixture alternately with sherry.
  6. Drain fruits; add nuts and reserved 1/4 cup flour mixture; blend well. Pour batter over fruits and nuts; mix.
  7. Pour into two prepared 9 x 5-inch loaf pans.
  8. Bake at 300 degrees F for 2 hours and 30 minutes to 2 hours and 40 minutes.
  9. Cool in pans on racks.
  10. Chill for 1 month before using to facilitate cutting.

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