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!

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!

I don't have the recipe which you describe, but I have one for a fruit
bread that is made without liquor. It is made with dried apricots and
other dried fruits can be used instead of the candied fruits you
consider "icky" and which I use when I make it. There are also
raisins, nuts and chocolate chips in it.

If you are interested, I will post the recipe for you.

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!

I don't have the recipe which you describe, but I have one for a fruit
bread that is made without liquor. It is made with dried apricots and
other dried fruits can be used instead of the candied fruits you
consider "icky" and which I use when I make it. There are also
raisins, nuts and chocolate chips in it.

If you are interested, I will post the recipe for you.

"Witchy Way" > wrote in message
...
> 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!
>
>
You might try Emeril's Cajun Fruitcake. Looked good on TV.

http://www.emerils.com/recipedb/recipepull.php?id=833

There is also a version "with whiskey sauce"
>
>
>
>

"Witchy Way" > wrote in message
...
> 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!
>
>
You might try Emeril's Cajun Fruitcake. Looked good on TV.

http://www.emerils.com/recipedb/recipepull.php?id=833

There is also a version "with whiskey sauce"
>
>
>
>

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!
>
>

I use this recipe, but I also add chopped dried Turkish apricots, and
raisins, and chopped brazil nuts. Last time I made it I added some
diced prunes. Notice that there is no butter or shortening in this
cake. Sweetened dried pineapple works just as well as glasé pineapple,
and it's cheaper.

Best regards,
Bob

JUNE BENEFIELD'S CHERRY NUT CAKE
(I think my Mom copied this recipe from The Houston Chronicle)

1 pound candied cherries, cut in half (half red and
half green is nice)
1 pound chopped pecans
1 pound dates,chopped
1/2 pound candied pineapple
Batter:
1 1/2 cups all purpose flour
4 eggs
1 cup sugar
1/2 teaspoon salt
1 teaspoon baking powder

Mix chopped fruits and nuts with 1/2 cup flour. Beat eggs. Add sugar,
remaining flour salt and baking powder. Beat slightly. Combine fruit-nut
mixture with batter. Mix with hands. (There's no other way to handle
the mass says June) Bake in a tube pan lined with two thickness of wax
paper or heavy brown paper that's been liberally greased. Bake 90
minutes at 325 degrees.

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!
>
>

I use this recipe, but I also add chopped dried Turkish apricots, and
raisins, and chopped brazil nuts. Last time I made it I added some
diced prunes. Notice that there is no butter or shortening in this
cake. Sweetened dried pineapple works just as well as glasé pineapple,
and it's cheaper.

Best regards,
Bob

JUNE BENEFIELD'S CHERRY NUT CAKE
(I think my Mom copied this recipe from The Houston Chronicle)

1 pound candied cherries, cut in half (half red and
half green is nice)
1 pound chopped pecans
1 pound dates,chopped
1/2 pound candied pineapple
Batter:
1 1/2 cups all purpose flour
4 eggs
1 cup sugar
1/2 teaspoon salt
1 teaspoon baking powder

Mix chopped fruits and nuts with 1/2 cup flour. Beat eggs. Add sugar,
remaining flour salt and baking powder. Beat slightly. Combine fruit-nut
mixture with batter. Mix with hands. (There's no other way to handle
the mass says June) Bake in a tube pan lined with two thickness of wax
paper or heavy brown paper that's been liberally greased. Bake 90
minutes at 325 degrees.

> Margaret Suran writes:
>
>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!
>
>I don't have the recipe which you describe, but I have one for a fruit
>bread that is made without liquor. It is made with dried apricots and
>other dried fruits can be used instead of the candied fruits you
>consider "icky" and which I use when I make it. There are also
>raisins, nuts and chocolate chips in it.
>
>If you are interested, I will post the recipe for you.


Add whatever dried fruits/nuts to a basic "stollen" recipe... stollen is much
nicer than the typical fercocktah fruit cake.

OLD-FASHIONED STOLLEN WITH ALMONDS

Bake some of these for the holidays, too.

Sponge
1 1/3 cups plus 1 1/2 teaspoons lukewarm milk (95°F. to 100°F.)
1 1/2 teaspoons lukewarm water (95°F. to 100°F.)
1 1/2 teaspoons sugar
1 fresh yeast cake
2 2/3 cups all purpose flour

Dough
3 1/2 cups plus 3 tablespoons (about) all purpose flour
1 1/3 cups raisins
2/3 cup blanched slivered almonds
2/3 cup chopped candied fruit
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
2 eggs
1 tablespoon ground cardamom
1 teaspoon vanilla extract
1/2 teaspoon salt

For sponge:
Stir 1 1/2 teaspoons lukewarm milk, 1 1/2 teaspoons lukewarm water and 1 1/2
teaspoons sugar in large bowl. Add yeast cake and stir until smooth. Let stand
until foamy, about 10 minutes. Add flour and remaining 1 1/3 cups lukewarm milk
and mix well. Cover and let sponge rise in warm draft-free area until doubled
in volume, about 1 hour 15 minutes.

For dough:
Mix 3 tablespoons flour with raisins, slivered almonds and candied fruit in
medium bowl. Using electric mixer, beat unsalted butter and sugar in large bowl
until light and fluffy. Beat in eggs, cardamom, vanilla and salt. Beat in
sponge. Stir in fruit and nuts. Mix in enough remaining flour 1/2 cup at a time
to form slightly sticky dough. Turn dough out onto lightly floured surface and
knead until smooth and elastic, adding more flour if very sticky, about 10
minutes.

Lightly oil large bowl. Add dough, turning to coat entire surface. Cover bowl
with plastic wrap. Let dough rise in warm draft-free area until doubled in
volume, about 2 1/2 hours.

Grease heavy large cookie sheet. Punch dough down. Divide dough in half. Pat
each half into 10 x 16-inch oval. Fold in half lengthwise; pat gently. Place on
prepared sheet. Cover and let rise in warm draft-free area until almost double
in volume, about 2 hours.

Position rack in lowest third of oven and preheat to 350°F. Bake until loaves
are golden and sound hollow when tapped on bottom, about 1 hour. Transfer to
rack and cool slightly. Serve warm or at room temperature. (Stollen can be
prepared up to 1 day ahead. Cool completely. Wrap stollen in plastic and store
at room temperature.)

Makes 2 loaves.

Bon Appétit
October 1991
Mrs. Wadi Williams: Villa Park, Illinois
---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

> Margaret Suran writes:
>
>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!
>
>I don't have the recipe which you describe, but I have one for a fruit
>bread that is made without liquor. It is made with dried apricots and
>other dried fruits can be used instead of the candied fruits you
>consider "icky" and which I use when I make it. There are also
>raisins, nuts and chocolate chips in it.
>
>If you are interested, I will post the recipe for you.


Add whatever dried fruits/nuts to a basic "stollen" recipe... stollen is much
nicer than the typical fercocktah fruit cake.

OLD-FASHIONED STOLLEN WITH ALMONDS

Bake some of these for the holidays, too.

Sponge
1 1/3 cups plus 1 1/2 teaspoons lukewarm milk (95°F. to 100°F.)
1 1/2 teaspoons lukewarm water (95°F. to 100°F.)
1 1/2 teaspoons sugar
1 fresh yeast cake
2 2/3 cups all purpose flour

Dough
3 1/2 cups plus 3 tablespoons (about) all purpose flour
1 1/3 cups raisins
2/3 cup blanched slivered almonds
2/3 cup chopped candied fruit
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
2 eggs
1 tablespoon ground cardamom
1 teaspoon vanilla extract
1/2 teaspoon salt

For sponge:
Stir 1 1/2 teaspoons lukewarm milk, 1 1/2 teaspoons lukewarm water and 1 1/2
teaspoons sugar in large bowl. Add yeast cake and stir until smooth. Let stand
until foamy, about 10 minutes. Add flour and remaining 1 1/3 cups lukewarm milk
and mix well. Cover and let sponge rise in warm draft-free area until doubled
in volume, about 1 hour 15 minutes.

For dough:
Mix 3 tablespoons flour with raisins, slivered almonds and candied fruit in
medium bowl. Using electric mixer, beat unsalted butter and sugar in large bowl
until light and fluffy. Beat in eggs, cardamom, vanilla and salt. Beat in
sponge. Stir in fruit and nuts. Mix in enough remaining flour 1/2 cup at a time
to form slightly sticky dough. Turn dough out onto lightly floured surface and
knead until smooth and elastic, adding more flour if very sticky, about 10
minutes.

Lightly oil large bowl. Add dough, turning to coat entire surface. Cover bowl
with plastic wrap. Let dough rise in warm draft-free area until doubled in
volume, about 2 1/2 hours.

Grease heavy large cookie sheet. Punch dough down. Divide dough in half. Pat
each half into 10 x 16-inch oval. Fold in half lengthwise; pat gently. Place on
prepared sheet. Cover and let rise in warm draft-free area until almost double
in volume, about 2 hours.

Position rack in lowest third of oven and preheat to 350°F. Bake until loaves
are golden and sound hollow when tapped on bottom, about 1 hour. Transfer to
rack and cool slightly. Serve warm or at room temperature. (Stollen can be
prepared up to 1 day ahead. Cool completely. Wrap stollen in plastic and store
at room temperature.)

Makes 2 loaves.

Bon Appétit
October 1991
Mrs. Wadi Williams: Villa Park, Illinois
---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

White Fruitcake

2 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
2 1/2 cups golden raisins
1 cup dried apricot, quartered
1 cup crystallized ginger
1 cup canned pineapple chunk, drained,quartered
1 cup blanched almond, coarsely chopped
1 cup walnut, coarsely chopped
1 cup butter, room temperature
1 cup sugar
5 eggs
2 teaspoons freshly grated lemon, zest of
2 teaspoons freshly grated orange zest
1 tablespoon vanilla extract
1 teaspoon almond extract
1 teaspoon lemon extract

3 loaves Change size or US/metric | 3 hours 30 minutes 30 mins prep

1. Preheat oven to 270F.
2. Line three 4 ½ x 8 ½ inch loaf pans with parchment; generously butter
paper.
3. Sift flour, baking powder and salt into large bowl.
4. Stir with fork to blend.
5. Add apricots, ginger, raisins, pineapple, almonds and walnuts and toss
gently to coat.
6. Cream butter and sugar in another bowl until light and fluffy.
7. Beating by hand, gradually add fruit mixture, alternately with eggs, one
at a time, beating vigorously after each addition.
8. Blend in peels and vanilla and almond extracts.
9. Divide batter evenly among pans.
10. Bake until a tester comes out clean, about 2 hours.
11. Cool 30 minutes.
12. Turn out.
13. Peel off paper and cool completely.

<<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!

Margaret=A0Suran answered
I don't have the recipe which you describe, but I have one for a fruit
bread that is made without liquor. It is made with dried apricots and
other dried fruits can be used instead of the candied fruits you
consider "icky" and which I use when I make it. There are also raisins,
nuts and chocolate chips in it.
If you are interested, I will post the recipe for you.>>

oh yes! please post it! thank you! i love fruit/nut breads and even if
this isnt the right one i still would love to have it to try for he
hoidays!

<<You might try Emeril's Cajun Fruitcake. Looked good on TV.
http://www.emerils.com/recipedb/recipepull.php?id=833>>

thank you. but. unfortunately, that is no where near the recipe for
which i'm looking. there is no almond or lemon in the one i want

<<You might try Emeril's Cajun Fruitcake. Looked good on TV.
http://www.emerils.com/recipedb/recipepull.php?id=833>>

thank you. but. unfortunately, that is no where near the recipe for
which i'm looking. there is no almond or lemon in the one i want

<<I use this recipe, but I also add chopped dried Turkish apricots, and
raisins, and chopped brazil nuts. Last time I made it I added some diced
prunes. Notice that there is no butter or shortening in this cake.
Sweetened dried pineapple works just as well as glas=E9 pineapple, and
it's cheaper.
Best regards,
Bob
JUNE BENEFIELD'S CHERRY NUT CAKE
(I think my Mom copied this recipe from The Houston Chronicle)
=A0=A0=A0=A0=A0=A01 pound candied cherries, cut in half (half red and
=A0 =A0 half green is nice)
=A0=A0=A0=A0=A0=A01 pound chopped pecans
=A0=A0=A01 pound dates,chopped
=A0=A0=A01/2 pound candied pineapple
Batter:
=A0=A0=A01 1/2 cups all purpose flour
=A0=A0=A04 eggs
=A0=A0=A01 cup sugar
=A0=A0=A01/2 teaspoon salt
=A0=A0=A01 teaspoon baking powder
Mix chopped fruits and nuts with 1/2 cup flour. Beat eggs. Add sugar,
remaining flour salt and baking powder. Beat slightly. Combine fruit-nut
mixture with batter. Mix with hands. (There's no other way to handle the
mass says June) Bake in a tube pan lined with two thickness of wax paper
or heavy brown paper that's been liberally greased. Bake 90 minutes at
325 degrees. >>

interesting recipe! can egg whites only be substituted and marachino
cnerries. i really can't stand candied fruit

<<I use this recipe, but I also add chopped dried Turkish apricots, and
raisins, and chopped brazil nuts. Last time I made it I added some diced
prunes. Notice that there is no butter or shortening in this cake.
Sweetened dried pineapple works just as well as glas=E9 pineapple, and
it's cheaper.
Best regards,
Bob
JUNE BENEFIELD'S CHERRY NUT CAKE
(I think my Mom copied this recipe from The Houston Chronicle)
=A0=A0=A0=A0=A0=A01 pound candied cherries, cut in half (half red and
=A0 =A0 half green is nice)
=A0=A0=A0=A0=A0=A01 pound chopped pecans
=A0=A0=A01 pound dates,chopped
=A0=A0=A01/2 pound candied pineapple
Batter:
=A0=A0=A01 1/2 cups all purpose flour
=A0=A0=A04 eggs
=A0=A0=A01 cup sugar
=A0=A0=A01/2 teaspoon salt
=A0=A0=A01 teaspoon baking powder
Mix chopped fruits and nuts with 1/2 cup flour. Beat eggs. Add sugar,
remaining flour salt and baking powder. Beat slightly. Combine fruit-nut
mixture with batter. Mix with hands. (There's no other way to handle the
mass says June) Bake in a tube pan lined with two thickness of wax paper
or heavy brown paper that's been liberally greased. Bake 90 minutes at
325 degrees. >>

interesting recipe! can egg whites only be substituted and marachino
cnerries. i really can't stand candied fruit

<<OLD-FASHIONED STOLLEN WITH ALMONDS
Bake some of these for the holidays, too.
Sponge
1 1/3 cups plus 1 1/2 teaspoons lukewarm milk (95=B0F. to 100=B0F.) 1
1/2 teaspoons lukewarm water (95=B0F. to 100=B0F.) 1 1/2 teaspoons sugar
1 fresh yeast cake
2 2/3 cups all purpose flour >>

thank you for taking the time for posting this recipe. sorry, i don't do
any baking with yeast.

<<OLD-FASHIONED STOLLEN WITH ALMONDS
Bake some of these for the holidays, too.
Sponge
1 1/3 cups plus 1 1/2 teaspoons lukewarm milk (95=B0F. to 100=B0F.) 1
1/2 teaspoons lukewarm water (95=B0F. to 100=B0F.) 1 1/2 teaspoons sugar
1 fresh yeast cake
2 2/3 cups all purpose flour >>

thank you for taking the time for posting this recipe. sorry, i don't do
any baking with yeast.

<<White Fruitcake
2 1/2 cups cake flour
1 teaspoon baking powder>>

thank you bt this isnt it. there was no cake flour or lemon in it

<<White Fruitcake
2 1/2 cups cake flour
1 teaspoon baking powder>>

thank you bt this isnt it. there was no cake flour or lemon in it

Witchy Way wrote:
>
> oh yes! please post it! thank you! i love fruit/nut breads and even if
> this isnt the right one i still would love to have it to try for he
> hoidays!
>

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 according to which ones
you like (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, or until wooden toothpick inserted in the middle comes
out clean.

A cook book writer once wanted to include this recipe in a cookbook.
He wanted to call it "The Fruitcake For People Who Hate Fruitcake",
but he never wrote the book.

Witchy Way wrote:
>
> oh yes! please post it! thank you! i love fruit/nut breads and even if
> this isnt the right one i still would love to have it to try for he
> hoidays!
>

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 according to which ones
you like (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, or until wooden toothpick inserted in the middle comes
out clean.

A cook book writer once wanted to include this recipe in a cookbook.
He wanted to call it "The Fruitcake For People Who Hate Fruitcake",
but he never wrote the book.

Witchy Way wrote:
> <<I use this recipe, but I also add chopped dried Turkish apricots, and
> raisins, and chopped brazil nuts. Last time I made it I added some diced
> prunes. Notice that there is no butter or shortening in this cake.
> Sweetened dried pineapple works just as well as glasé pineapple, and
> it's cheaper.
> Best regards,
> Bob
> JUNE BENEFIELD'S CHERRY NUT CAKE
> (I think my Mom copied this recipe from The Houston Chronicle)
> 1 pound candied cherries, cut in half (half red and
> half green is nice)
> 1 pound chopped pecans
> 1 pound dates,chopped
> 1/2 pound candied pineapple
> Batter:
> 1 1/2 cups all purpose flour
> 4 eggs
> 1 cup sugar
> 1/2 teaspoon salt
> 1 teaspoon baking powder
> Mix chopped fruits and nuts with 1/2 cup flour. Beat eggs. Add sugar,
> remaining flour salt and baking powder. Beat slightly. Combine fruit-nut
> mixture with batter. Mix with hands. (There's no other way to handle the
> mass says June) Bake in a tube pan lined with two thickness of wax paper
> or heavy brown paper that's been liberally greased. Bake 90 minutes at
> 325 degrees. >>
>
> interesting recipe! can egg whites only be substituted and marachino
> cnerries. i really can't stand candied fruit
>
>

Earlier you just said you didn't like "candied citrus icky fruit stuff",
and this recipe has no citrus in it at all.

You should be able to use all dried fruit. Sweetened dried pineapple is
especially good in this. Maraschino cherries are too wet, and the color
will bleed.

I would not mess with the eggs; the egg yolk is all the only source of
fat in the whole cake. Four eggs is not a lot for a cake this big, it
is so dense they servings are very small.

Best regards,
Bob

Witchy Way wrote:
> <<I use this recipe, but I also add chopped dried Turkish apricots, and
> raisins, and chopped brazil nuts. Last time I made it I added some diced
> prunes. Notice that there is no butter or shortening in this cake.
> Sweetened dried pineapple works just as well as glasé pineapple, and
> it's cheaper.
> Best regards,
> Bob
> JUNE BENEFIELD'S CHERRY NUT CAKE
> (I think my Mom copied this recipe from The Houston Chronicle)
> 1 pound candied cherries, cut in half (half red and
> half green is nice)
> 1 pound chopped pecans
> 1 pound dates,chopped
> 1/2 pound candied pineapple
> Batter:
> 1 1/2 cups all purpose flour
> 4 eggs
> 1 cup sugar
> 1/2 teaspoon salt
> 1 teaspoon baking powder
> Mix chopped fruits and nuts with 1/2 cup flour. Beat eggs. Add sugar,
> remaining flour salt and baking powder. Beat slightly. Combine fruit-nut
> mixture with batter. Mix with hands. (There's no other way to handle the
> mass says June) Bake in a tube pan lined with two thickness of wax paper
> or heavy brown paper that's been liberally greased. Bake 90 minutes at
> 325 degrees. >>
>
> interesting recipe! can egg whites only be substituted and marachino
> cnerries. i really can't stand candied fruit
>
>

Earlier you just said you didn't like "candied citrus icky fruit stuff",
and this recipe has no citrus in it at all.

You should be able to use all dried fruit. Sweetened dried pineapple is
especially good in this. Maraschino cherries are too wet, and the color
will bleed.

I would not mess with the eggs; the egg yolk is all the only source of
fat in the whole cake. Four eggs is not a lot for a cake this big, it
is so dense they servings are very small.

Best regards,
Bob

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.

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.

Witchy Way wrote:

> <<White Fruitcake
> 2 1/2 cups cake flour
> 1 teaspoon baking powder>>
>
> thank you bt this isnt it. there was no cake flour or lemon in it
>


Do we get a prize or something if we guess the right one? Every recipe
(and each one quite different) has met your original requirements and
you've shot them all down.

Regards,
Bob

Witchy Way wrote:

> <<White Fruitcake
> 2 1/2 cups cake flour
> 1 teaspoon baking powder>>
>
> thank you bt this isnt it. there was no cake flour or lemon in it
>


Do we get a prize or something if we guess the right one? Every recipe
(and each one quite different) has met your original requirements and
you've shot them all down.

Regards,
Bob

On 2004-09-02, Witchy Way > wrote:

> thank you bt this isnt it. there was no cake flour or lemon in it

Why don't you go down and buy a pound cake and stick whatever the Hell you
want in it and quit annoying everyone?

nb

On 2004-09-02, Witchy Way > wrote:

> thank you bt this isnt it. there was no cake flour or lemon in it

Why don't you go down and buy a pound cake and stick whatever the Hell you
want in it and quit annoying everyone?

nb

On Thu, 02 Sep 2004 03:30:23 GMT, notbob > wrote:

>On 2004-09-02, Witchy Way > wrote:
>
>> thank you bt this isnt it. there was no cake flour or lemon in it
>
>Why don't you go down and buy a pound cake and stick whatever the Hell you
>want in it and quit annoying everyone?
>
>nb

She wasn't annoying me.

I did the same thing when I was trying to find my old recipe for lemon
bars a year or so ago. I had this recipe from one of the old Foods of
The Worlds books,and I really liked it.

I asked if anyone had this recipe. No one did, but everyone sent me
their favorite lemon bar recipe. None of them were what I was looking
for in that particular recipe, and I must have seemed awfully picky to
most.

Well..I eventually found my recipe again. The recipe that I have, and
most lemon bar recipes are quite different.

So I can understand where she is coming from.

And if you have a certain recipe in mind, then when things diverge
from that, it can be a real disappointment, or not what you are
looking for.

The same goes for fruitcakes. I have a family fruitcake recipe that is
different than most fruitcakes. I knew exactly what she was saying,
although it might be different from what she wants. How can anyone
help her, if she doesn't say what she doesn't want?

Christine

On Thu, 02 Sep 2004 03:30:23 GMT, notbob > wrote:

>On 2004-09-02, Witchy Way > wrote:
>
>> thank you bt this isnt it. there was no cake flour or lemon in it
>
>Why don't you go down and buy a pound cake and stick whatever the Hell you
>want in it and quit annoying everyone?
>
>nb

She wasn't annoying me.

I did the same thing when I was trying to find my old recipe for lemon
bars a year or so ago. I had this recipe from one of the old Foods of
The Worlds books,and I really liked it.

I asked if anyone had this recipe. No one did, but everyone sent me
their favorite lemon bar recipe. None of them were what I was looking
for in that particular recipe, and I must have seemed awfully picky to
most.

Well..I eventually found my recipe again. The recipe that I have, and
most lemon bar recipes are quite different.

So I can understand where she is coming from.

And if you have a certain recipe in mind, then when things diverge
from that, it can be a real disappointment, or not what you are
looking for.

The same goes for fruitcakes. I have a family fruitcake recipe that is
different than most fruitcakes. I knew exactly what she was saying,
although it might be different from what she wants. How can anyone
help her, if she doesn't say what she doesn't want?

Christine

<<Why don't you go down and buy a pound cake and stick whatever the Hell
you want in it and quit annoying everyone?
nb>>

there's no need to be rude. i' m searching for a particular recipe. i've
been trying to find it for years. many people from all over the world
read this board. i was trying to narrow it down hoping it would help.

i appreciate all the posts and recipes from everyone.

<<Why don't you go down and buy a pound cake and stick whatever the Hell
you want in it and quit annoying everyone?
nb>>

there's no need to be rude. i' m searching for a particular recipe. i've
been trying to find it for years. many people from all over the world
read this board. i was trying to narrow it down hoping it would help.

i appreciate all the posts and recipes from everyone.

<<She wasn't annoying me.

I did the same thing when I was trying to find my old recipe for lemon
bars a year or so ago. I had this recipe from one of the old Foods of
The Worlds books,and I really liked it.

I asked if anyone had this recipe. No one did, but everyone sent me
their favorite lemon bar recipe. None of them were what I was looking
for in that particular recipe, and I must have seemed awfully picky to
most.

Well..I eventually found my recipe again. The recipe that I have, and
most lemon bar recipes are quite different.

So I can understand where she is coming from.>>

thank you!

i think i found one similar and this may be as close as i'm going to
get.

----------snip

Festive Fruitcake

Ingredients

1 6-ounce package mixed dried fruit bits
1/2 cup raisins
1/3 cup chopped pecans
1/4 cup chopped maraschino cherries
1 tsp. vanilla
1 8-ounce can crushed pineapple (juice pack)
1 cup flour
1 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 egg
1 egg white
1/4 cup packed brown sugar
2 tbsp. molasses
2 tbsp. margarine, melted

Directions
Spray an 8x4x2-inch loaf pan with non-stick cooking spray. In a medium
mixing bowl combine fruit bits, raisins, pecans, maraschino cherries and
vanilla; toss lightly.

Drain pineapple well, reserving juice. Set aside.
In a large mixing bowl stir together flour, baking powder, cinnamon and
nutmeg. Stir in fruit mixture and drained pineapple.

In a small mixing bowl use fork or wire whisk to beat egg and egg white
until combined. Add 2 tbsp. of reserved pineapple juice, the brown
sugar, molasses and margarine; beat will. Stir into fruit mixture.

Transfer fruit mixture to prepared pan; spread evenly.

Bake in a 325=B0 oven 55-60 minutes or until a toothpick inserted near
center comes out clean.
Cool on a wire rack.

Remove from pan. Wrap fruitcake in a cheesecloth soaked in the remaining
pineapple juice. Wrap in clear plastic wrap. Chill at least 24 hours or
up to 2 weeks. Makes 24 servings.

Nutritional analysis per serving:
Calories: 89
Cholesterol: 11 mg.
Fat: 2 g.
Sodium: 32 mg.
Calories from fat: 20%
From Rhode Island Hospital's Healthy Cooker

http://www.lifespan.org/services/nut.../fruitcake.htm

----------snip

the recipe i saw didnt require wrapping in cheesecloth & drenching in
pineapple juice. but the ingredients seem right

<<She wasn't annoying me.

I did the same thing when I was trying to find my old recipe for lemon
bars a year or so ago. I had this recipe from one of the old Foods of
The Worlds books,and I really liked it.

I asked if anyone had this recipe. No one did, but everyone sent me
their favorite lemon bar recipe. None of them were what I was looking
for in that particular recipe, and I must have seemed awfully picky to
most.

Well..I eventually found my recipe again. The recipe that I have, and
most lemon bar recipes are quite different.

So I can understand where she is coming from.>>

thank you!

i think i found one similar and this may be as close as i'm going to
get.

----------snip

Festive Fruitcake

Ingredients

1 6-ounce package mixed dried fruit bits
1/2 cup raisins
1/3 cup chopped pecans
1/4 cup chopped maraschino cherries
1 tsp. vanilla
1 8-ounce can crushed pineapple (juice pack)
1 cup flour
1 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 egg
1 egg white
1/4 cup packed brown sugar
2 tbsp. molasses
2 tbsp. margarine, melted

Directions
Spray an 8x4x2-inch loaf pan with non-stick cooking spray. In a medium
mixing bowl combine fruit bits, raisins, pecans, maraschino cherries and
vanilla; toss lightly.

Drain pineapple well, reserving juice. Set aside.
In a large mixing bowl stir together flour, baking powder, cinnamon and
nutmeg. Stir in fruit mixture and drained pineapple.

In a small mixing bowl use fork or wire whisk to beat egg and egg white
until combined. Add 2 tbsp. of reserved pineapple juice, the brown
sugar, molasses and margarine; beat will. Stir into fruit mixture.

Transfer fruit mixture to prepared pan; spread evenly.

Bake in a 325=B0 oven 55-60 minutes or until a toothpick inserted near
center comes out clean.
Cool on a wire rack.

Remove from pan. Wrap fruitcake in a cheesecloth soaked in the remaining
pineapple juice. Wrap in clear plastic wrap. Chill at least 24 hours or
up to 2 weeks. Makes 24 servings.

Nutritional analysis per serving:
Calories: 89
Cholesterol: 11 mg.
Fat: 2 g.
Sodium: 32 mg.
Calories from fat: 20%
From Rhode Island Hospital's Healthy Cooker

http://www.lifespan.org/services/nut.../fruitcake.htm

----------snip

the recipe i saw didnt require wrapping in cheesecloth & drenching in
pineapple juice. but the ingredients seem right

On 2004-09-02, Witchy Way > wrote:

>
> i appreciate all the posts and recipes from everyone.

OK, I may have been rude. I guess my point was, if it's not the recipe you
are looking for, then just let it be. There's no need to dismiss each and
every person's contribution if it doesn't meet your needs. My apologies.

nb

On 2004-09-02, Witchy Way > wrote:

>
> i appreciate all the posts and recipes from everyone.

OK, I may have been rude. I guess my point was, if it's not the recipe you
are looking for, then just let it be. There's no need to dismiss each and
every person's contribution if it doesn't meet your needs. My apologies.

nb

"Witchy Way" > wrote in message
...

> there's no need to be rude. i' m searching for a particular recipe. i've
> been trying to find it for years. many people from all over the world
> read this board. i was trying to narrow it down hoping it would help.
>
> i appreciate all the posts and recipes from everyone.
>

Here's an idea, find a recipe that's similar to the one you're looking for
and ADJUST it. No recipe is set in stone. It's fairly simple really, if
you don't like one of the fruits or whatever else just leave it out. You're
more likely to get a recipe you like that way.

Kathy

notbob > wrote in message news:<UczZc.275055$eM2.245926@attbi_s51>...
> On 2004-09-02, Witchy Way > wrote:
>
> >
> > i appreciate all the posts and recipes from everyone.
>
> OK, I may have been rude. I guess my point was, if it's not the recipe you
> are looking for, then just let it be. There's no need to dismiss each and
> every person's contribution if it doesn't meet your needs. My apologies.
>
> nb

It does keep people from wasting their time posting non-desirable
duplicates of others, I suppose.

Greg Zywicki

notbob > wrote in message news:<UczZc.275055$eM2.245926@attbi_s51>...
> On 2004-09-02, Witchy Way > wrote:
>
> >
> > i appreciate all the posts and recipes from everyone.
>
> OK, I may have been rude. I guess my point was, if it's not the recipe you
> are looking for, then just let it be. There's no need to dismiss each and
> every person's contribution if it doesn't meet your needs. My apologies.
>
> nb

It does keep people from wasting their time posting non-desirable
duplicates of others, I suppose.

Greg Zywicki