1 c butter
\n2\/3 c sugar
\n4 eggs
\n\u00bc c scotch
\n2 \u00bc c sifted flour
\n1 tsp baking powder
\n\u00bd tsp salt
\n1 c chopped mixed candied fruit
\n1 c currants or seedless raisins
\n1 c finely chopped pecans<\/p>\n
Beat butter until fluffy, then cream with sugar until light. Add eggs, one at a time, beating well after each addition. Stir in scotch. The mixture will look curdled but it doesn’t matter. Stir in flour with baking powder and salt. Beat into mixture about 4 minutes, until smooth. Fold in fruits and nuts. Pour batter into a greased and floured 8 inch springform pan. Bake at 325 degrees for 45 minutes or until firm to touch. Cool in pan 10 minutes then remove sides and cool thoroughly.<\/p>\n
Dip cheese cloth into scotch and wring out. Wrap cake in cloth and then wrap in foil or place in airtight tin. Store in a cool place for several days before cutting into thin slices.<\/p>\n","protected":false},"excerpt":{"rendered":"
1 c butter 2\/3 c sugar 4 eggs \u00bc c scotch 2 \u00bc c sifted flour 1 tsp baking powder \u00bd tsp salt 1 c chopped mixed candied fruit 1 c currants or seedless raisins 1 c finely chopped pecans … Continue reading