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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Tasse | brown sugar |
| 1/2 Tasse | Nuts chopped |
| 1/4 Tasse | Margarine softened |
| 2 Tasse | flour |
| 1 Esslöffel | flour |
| 1 Esslöffel | cinnamon |
| 1 Teelöffel | cinnamon |
| 2 Tasse | Herman |
| 1 Tasse | sugar |
| 2/3 Tasse | vegetable oil |
| 2 | eggs |
| 2 Teelöffel | baking powder |
| 1/2 Teelöffel | salt |
| 1/2 Teelöffel | Baking soda |
| 1 Tasse | raisins |
| 1 Tasse | Crushed fruit (pineapple, peaches, etc) drained |
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To make topping: In medium bowl, combine brown sugar, nuts, margarine, 1 tablespoon of flour and 1 tablespoon of cinnamon. Mix until well blended; set aside.
To make cake: In large bowl, combine the remaining 2 cups of flour, remaining 1 teaspoon cinnamon, Herman, sugar, vegetable oil, eggs, baking powder, salt and baking soda. Beat until well combined. Fold in raisins and crushed fruit. Pour into well-greased and floured Bundt pan, large ring mold or 9 x 13 x 2-inch baking pan. Top with reserved topping. Bake at 350x F. for 50 to 60 nminutes, until cake tests done. Serves 12.
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