Servings: 16
Calories: 877kcal
Equipment
- oven
- Mmeasuring cup
Ingredients
- 4 cups of all-purpose flour
- 8 eggs
- 2 cup of sugar
- 8 teaspoons baking powder
- half a teaspoon of salt
- 2 tablespoon of pumpkin spice
Dry Fruits Items
- 32 ounces of green cherries
- 32 ounces of pineapple slices
- 32 ounces of red cherries
- 32 ounces of pecans
- 30 ounces of dates
Instructions
- Preheat your oven to 300°F (148°C) and prepare a 10-inch tube pan by greasing it with butter.
- In a large mixing bowl, add the flour, sugar, baking powder, salt, and pumpkin spice. Mix well to combine.
- Add in the eggs one at a time, beating well after each addition.
- Fold in the dry fruits and nuts into the batter until evenly distributed.
- Pour the batter into the prepared pan and smooth out the top with a spatula.
- Bake for 2 hours or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before removing it from the pan and slicing it to serve.
Notes
• When measuring the flour, use the spoon and sweep method. This means that you should spoon the flour into the measuring cup, and then level it off with a knife. Do not scoop the flour directly out of the container, as this will cause the cake to be too dense.
• When adding the flour, mix it in slowly so that it doesn’t form lumps.
• Make sure the butter is at room temperature before creaming it with the sugar. This will help to create a light and fluffy texture.
• Be sure to grease and flour the pan before adding the batter, as this will help to prevent the cake from sticking.
• If the cake is browning too quickly, you can cover it with aluminum foil and continue baking until a toothpick inserted into the center comes out clean.
Nutrition
Calories: 877kcal
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