AuthorRetroRuth
From Pillsbury's Best Flour Insert, 1968
Tested Recipe!
[cooked-sharing]
1 ½ cups soft unsalted butter
6 Eggs
1 ½ cups sugar
2 ½ cups flour
1 cup chopped candied cherries
2 cups slivered almonds
½ cup flaked coconut
½ cup golden raisins
1 Package 1-layer frosting mix
1 4-serving size instant lemon pudding mix
1
Preheat oven to 350 degrees.
2
Cream all the butter ( including the butter called for in the mix) at high speed with mixer. Add eggs, one at a time, beating well after each addition. Gradually add sugar; continue creaming at high speed until light and fluffy.
3
By hand, fold in flour, cherries, almonds, coconut, and raisins; then fold in frosting mix and pudding mix. Pour batter into well-greased and floured Bundt pan or 10-inch tube pan.
4
Bake at 350 degrees for 65-75 minutes. (Less if you want your cake gooey). Do not invert.
5
Cool for two hours (or longer, if you left your cake gooey). Cool completely before serving.
CategoryCake, Cuisine, Desserts, Packaged Food
Ingredients
1 ½ cups soft unsalted butter
6 Eggs
1 ½ cups sugar
2 ½ cups flour
1 cup chopped candied cherries
2 cups slivered almonds
½ cup flaked coconut
½ cup golden raisins
1 Package 1-layer frosting mix
1 4-serving size instant lemon pudding mix
