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Holiday Cake
Here is something that bakes in a bread pan but sure isn't plain. It IsWonderful!

Preheat oven to 325 degrees F. Line a 9X5X3" loaf pan with heavy duty Aluminum Foil

1 Cup Butter or Margarine
1- Tablespoon Vanilla or Almond extract or Sherry (less if you use the really strong extracts.)
1 1/2 Cups Sugar
1- 4 ounce container of candied Citron or other fruit. Our favorite is cherries
5 Eggs
2 Cups cake flour [replace 1 tablespoon of flour with one tables spoon of Cornstarch]

Cream Butter [or Margarine] & Sugar. Beat in 5 eggs [one at a time] beating one minute after each addition. Blend in Cake flour, flavoring & fruit [coat the fruit with flour & it will distribute more eveny through the cake]. Pour in Batter. Decorate top with some of the fruit if desired. Bake in preheated 325 degrees F oven for 1 hour and 45 minutes.

To Freeze: Cool completely & Over Wrap with Heavy duty Aluminum Foil, it freezes very well. And it is Melt in your mouth delicious especially with a cup of Very Cold Milk.The smell is very nice too. It's an Old recipe from Reynold's wrap. We lost track of it for years. Our Holidays will be tastier this year.

We found this in a magazine more than 30 years ago, an oldy but a goodie. It was lost for years, we found it again in an old notebook & were thrilled. I think it was from a Holiday Cookbook from Reynold's Wrap in Reader's Digest quite possibly almost 40 years ago. They used to do things in conjunction with Holiday TV Shows maybe 4 times a year or monthly. I think sometimes the little booklets had holes marked on them
so they could be punched & put in a notebook.
Linne Dodds
(submitted 9/15/01)
Recipe featured in Bread Daily on 9/18/01.