Ingredients
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Instructions
- Preheat the oven to 350°F. Lightly grease a 9" x 5" loaf pan.
- Place the butter, granulated sugar, cinnamon, ginger, Borden Whole Milk, baking powder, salt, and vanilla in a bowl, and beat till smooth.
- Add the eggs one at a time, beating well after each addition.
- Add the flour, stirring to combine.
- Stir in the undrained crushed pineapple.
- Stir in the fruits, nuts, and candied cherries.
- Spoon the batter into the prepared pan, smoothing the to
- Sprinkle with coarse white sparkling sugar, if desired.
- Bake the cake for 60 minutes, then tent it with aluminum foil. Bake for an additional 15 minutes, or until a cake tester inserted into the center comes out clean.
- Remove the cake from the oven, and after 20 minutes loosen its sides, and turn it out of the pan onto a rack to cool.
Ingredients
Share this recipe with your friends!
|
|
Instructions
- Preheat the oven to 350°F. Lightly grease a 9" x 5" loaf pan.
- Place the butter, granulated sugar, cinnamon, ginger, Borden Whole Milk, baking powder, salt, and vanilla in a bowl, and beat till smooth.
- Add the eggs one at a time, beating well after each addition.
- Add the flour, stirring to combine.
- Stir in the undrained crushed pineapple.
- Stir in the fruits, nuts, and candied cherries.
- Spoon the batter into the prepared pan, smoothing the to
- Sprinkle with coarse white sparkling sugar, if desired.
- Bake the cake for 60 minutes, then tent it with aluminum foil. Bake for an additional 15 minutes, or until a cake tester inserted into the center comes out clean.
- Remove the cake from the oven, and after 20 minutes loosen its sides, and turn it out of the pan onto a rack to cool.
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