Floor Model wrote:
> what I need is a recipe that's less on fruit, more on cake. My neighbor
> used to make one for us and the ones I've tried since are too fruity
> for our tastes. any ideas?
>


Here's one that I saved but haven't tried yet. It looks a lot "cakier"
than my usual fruitcake the bracketed notes are Margaret's:


From: Margaret Suran >
Newsgroups: rec.food.cooking
Subject: Recipe Request (non tradional fruitcake)
Date: Wed, 01 Sep 2004 21:00:56 -0400
Message-ID: >

Bishop's Bread (Bischofsbrot)

l cup boiling water [I use orange juice for extra flavor]
l cup raisins
l ounce butter
2 cups flour
1 tsp baking soda
1 cup sugar [I use less, because the fruits are sweet]
3 large eggs
l cup chopped dried California apricots [Turkish apricots do not have
the same flavor or tartness]
l cup fruitcake fruit or chopped dried fruit (apples, prunes, peaches,
pineapple, cherries, cranberries, etc)
1/2 cup chopped walnuts or pecans
1 cup bittersweet chocolate chips

Place raisins and butter into bowl and pour boiling water over it. Put
aside to soak.

In large mixing bowl, combine flour, baking soda and sugar. Stir to
combine. Beat the eggs slightly and add to the flour mixture. It will
be very dry. Add the raisins with the water. Stir until well combined.
Add all the other ingredients.

Grease two 8" x 4" loaf pans with butter and dust with flour. Divide
the batter between the two pans and bake in preheated 325 degree oven
for about 1 hour, or until wooden toothpick inserted in the middle comes
out clean.