Fruited Tea Ring
Bake 300 degrees about 1 hour in a greased 10 or 12 inch fluted tube pan.
2 ¼ c. flour
1 ½ t. baking powder
Grated peel of 1 lemon
1 c. chopped mixed candied Fruit (or substitute dried blueberries, pineapple, cherries and currants)
½ c. golden raisins
½ c. chopped pecans or walnuts
1 c. butter, softened
1 (8 oz.) cream cheese, softened
(or substitute Nefuchatel)
1½ c. white sugar
4 eggs
confectioner’s sugar
Stir flour, baking powder, set aside. Combine lemon, candied fruit, raisins and nuts, set aside. In large bowl with electric mixer, cream butter, cream cheese and sugar until fluffy. Add two eggs, two at a time, beating thoroughly after each one. At low speed add flour mixture. Mix until blended. Fold in fruit. Bake for 1 hour. Cool cake, then sprinkle with confectioners’ sugar.
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