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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cream butter and sugar; add eggs, one at a time, beating very thoroughly after each. | 2. Put one cup of the flour on fruit (I guess it is assumed that you knew you had to cut the pineapple ring up); stir. | 3. Beat remaining flour into butter/egg mixture; then add lemon juice and rind (I'm guessing you would chop it first, or have it as zest; Mrs. Allingham didn't say). | 4. Stir fruit mixture inches. | 5. Bake at 250 degrees for 2 1/2 to 3 hours. | 6. Note: this is how the recipe is worded; my guess is that the batter should go into greased and floured pans, or even pans lined with buttered brown paper. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1	cup		1368.0	62.856	42.744	115.2
fruit sugar	1	cup		92.2693	23.6588	0.0	0.1656
egg	4			286.0	1.44	25.12	19.02
flour	2 3/4	cups		1590.27	348.1648	25.8528	6.1699
baking powder	1/2	teaspoon		1.219	0.6371	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
bleached sultana raisin	1	lb	bleached	403.4676	0.0	89.7602	2.2667
citrus peel	1/4	lb		403.4676	0.0	89.7602	2.2667
green pineapple	1	slice	candied	403.4676	0.0	89.7602	2.2667
red cherry	1/2	lb	candied	113.3982	27.6238	2.2680000000000002	0.6804
lemon	1		juice	1.2808	0.4116	0.0486	0.0132

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.