6 Eggs
1 cup Sugar
1/2 lb Melted butter
1 cup Flour
1 tsp Vanilla
Fruit stuff:
1/2 cup Flour
1 lb Candied cherries
1 lb Candied pineapple
4 cups Chopped pecans
Instructions
- Batter: Mix batter items together. Flour the fruit stuff items. Place the fruit stuff into a greased Angel Food cake pan (I use a Bunt pan). Pour the batter over the fruit stuff. Bake at 300 degrees until done (about 1 1/2 hour).
- For a cupcake version: Bake 15 minutes at 300 degrees, brush on Honey. Continue to bake for 15-30 minutes more. (use two cupcake papers per serving).
- With the cake freshly removed, I use a hypo and inject with one shot of the following: Rum Amaretto (Almond flavour), Triple Sec (Orange flavour), and Grand Marnier (Orange flavour)
- Make these a month or so early. Wrap in Saran Wrap and place in refrigerator. Bring back to room temperature before serving.
