Ingredients
1 cup sugar
4 eggs
1 cup flour
1 teaspoon baking powder
12 teaspoon salt
1 teaspoon vanilla
12 lb cherries, candied
1 lb dates, pitted
1 lb pecans, chopped
2 slices candied pineapple
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Mix sugar, eggs, flour, baking powder, salt and vanilla. Put cherries, dates and pineapple through food grinder on coarse. Add ground fruit to sugar mixture; also add pecans and coconut. You will have to use your hands to mix. Grease and flour angel food cake pan. Place mixture evenly in bottom and cover with waxed paper, then brown paper. Tie with string to close. Bake at 350 degrees for one hour. When cool, pour sherry over and sit until Christmas.
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Achievable elevated desserts — laminated doughs, cakes, custards
Rotating stand for smooth cake frosting and decorating
Pit cherries and olives — jam, clafoutis, pie, tapenade
Cherry wood — fruity, mahogany-colored smoke for pork and poultry
Wire leveler for perfectly flat cake layers