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On Wed, 1 Sep 2004 14:17:41 -0500, (Witchy Way)
wrote:
>many years back i found a recipe for a fruitcake in the sunday
>supplement(coupon) section. now, i really hate fuitcake because i can't
>stand that candied citrus icky fruit stuff. but this one was different
>
>it called for dried apricots, raisins, marachino cherries, and canned
>pineapple. there was no liquor in the recipe. it looked sooooo good but
>i never got a chance to make it.
>
>does anyone have the recipe?
>thanks!
Mine is sort of like that. It is a family recipe and passed down from
my grandmother.
See if this appeals to you.
Christine
* Exported from MasterCook *
California Fruit Cake
Recipe By :Grandmother
Serving Size : 20 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups dried sliced apricots -- boil 1 minute in
1 thin syrup:1/2 cup sugar to 1 cup water:
cool and dry
1 cup dried figs -- cut small
2 cups white raisins
1 1/3 cups dark raisins
2/3 cup dried cherries or maraschino cherries -- cut
small. Marinate
dried cherries in Kirsch .
2/3 cup orange peel -- cut small
2/3 cup lemon peel -- cut small
2/3 cup citron -- cut small
2 cups broken nut meats -- preferably pecans
(1 to 2)
24 cubes pineapple -- cut in 1/4's and
drained well
4 1/2 cups flour
4 teaspoons baking powder
1 teaspoon salt
1 cup butter
1 1/2 cups sugar
4 tablespoons corn syrup
5 eggs -- well beaten
1 1/3 cups fruit juices -- use syrup from
apricots, plus pineapple juice, plus
whatever juices you have
Dust fruit mixture with some of the flour and set aside covered until
ready
to add to batter. It is even better if the fruit is left
overnight like this. Mix remaining flour and dry ingredients (minus
the
sugar) and set aside. Cream the butter and sugar well.
Add the corn syrup and beat well, then mix in well beaten eggs. Add
the
flour mixture alternately with the mixed fruit juices,
beating well between each addition. Then add fruits, mixing well past
each
addition. Pour into prepared pans. * Bake at 325
degrees for 10 minutes then reduce heat to 275 degrees. If you have
used 2
tube pans, continue baking for another 2 hours. If
you have used 1 large angel food pan, bake for 5 hours longer. When
done,
cool completely in the pans. Remove cakes from
the pans when cool, but leave paper on the cakes until ready to serve.
Wrap
and store.
* Use two 9"by 3" tube pans or one large angel food cake pan. Line
sides
with greased brown paper: I use brown paper bags.
Fill pans 1/2 to 2/3 full .
Source:
"mother"
NOTES : This recipe came down from my grandmother through my mother.
I
have changed a few things from the original. The original called for
maraschino cherries but since dried cherries have become so widely
available, I have begun using those. I marinate them in Kirsch for
several
hours.
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