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| | Homemade Holiday Pound cake
1 cup butter or margarine, softened
2 cups of sugar
6 eggs
2 cups of all purpose flour
1 tablespoon plus 1 teaspoon of lemon extract
1 teaspoon of vanilla extract
1/2 pound (about 1 cup) of candied sliced pineapple, chopped
1/4 pound (about 1/2 cup) of red candied cherries, chopped
1/4 pound (about 1/2 cup) of green candied cherries, chopped
1 cup of chopped pecans
2 tablespoons of all purpose flour
1 tablespoon of butter or margarine
1/4 cup plus 2 tablespoons of sugar
1/4 teaspoon of grated lemon rind
2 tablespoons of lemon juice
Cream 1 cup of butter, gradually add 2 cups sugar beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Add 2 cups flour to the creamed mixture, mixing well. Stir in the flavorings.
Combine pineapple, cherries, pecans and 2 tablespoons flour, tossing gently; stir into batter.
Pour batter into a greased and floured 10 inch Bundt pan. Bake at 325ºF. for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and place on serving plate.
Combine 1 tablespoon butter, sugar, lemon rind, and lemon juice in a small saucepan, until the sugar dissolves.
Pour the lemon and sugar mixture over the warm cake. Let the cake cool completely.
Yield: one 10 inch cake.
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