Mothers Christmas Fruitcake Recipe
Yield: 32 3/4"slicesRecipe by luhu.jp
Ingredients:
3/4 cup: Maraschino cherries,
.undrained,
1: 16 oz jar ready to serve,
.prunes in heavy syrup, un-
.drained,
1 1/4 cup: Sugar,
3/4 cup: Vegetable shortening,
4: Eggs,
1 cup: Chopped walnuts,
3 tbsp: Whiskey,
1 can: , (15 1/4 oz) unsweetened
.crushed pineapple, undrained
4 cup: Flour,
1 tbsp: Cinnamon,
2 tsp: Baking soda,
1 tsp: Ground cloves,
1/2 tsp: Salt,
Vegetable cooking spray,
Directions:
1. Drain the cherries, reserving 3 T juice. Cut the cherries in half;
set aside. Drain prunes, reserving 6 T syrup; pit prunes, and set
aside. 2. Cream the sugar, shortening, and eggs at medium speed of a
mixer for 2 minutes, or until smooth. Stir in cherries, reserved
cherry juice, prunes, reserved prune syrup, walnuts and next 3
ingredients. Combine flour and next 4 ingredients; add to creamed
mixture, and stir well. 3. Spoon batter into a 10 inch tube pan
coated with cooking spray. Bake at 350F for 1 hour and 15 minutes, or
until a wooden pick inserted in the center comes out clean. Let cool
in pan 10 minutes on a wire rack, and then remove from pan and let
cool completely. Store tightly wrapped in heavy-duty plastic wrap.
Yield: 32 3/4" slices. Note: One 8 oz package of bite-sized prunes
can be substituted for the ready-to-serve prunes. To stew prunes,
combine prunes, and 2 cups of water in a medium saucepan, and bring
to a boil. Cover, reduce heat, and simmer for 10 minutes or until
tender. Drain, reserving 6 T cooking liquid to use in place of the 6
T drained syrup.
Calories: 224 (29% from fat); protein 3.7 g; fat 7.1 gm; carb 38.1 gm;
fiber 1.6 gm; Chol 28 mg; Iron 1.4 mg; sodium 126 mg; calc 22 mg.
Source: Cooking Light Magazine, Nov./ Dec. 1994 Typed for you by Linda
Fields, Cyberealm BBS and home of Kook-Net Watertown NY 315-786-1120
Source from luhu.jp
set aside. Drain prunes, reserving 6 T syrup; pit prunes, and set
aside. 2. Cream the sugar, shortening, and eggs at medium speed of a
mixer for 2 minutes, or until smooth. Stir in cherries, reserved
cherry juice, prunes, reserved prune syrup, walnuts and next 3
ingredients. Combine flour and next 4 ingredients; add to creamed
mixture, and stir well. 3. Spoon batter into a 10 inch tube pan
coated with cooking spray. Bake at 350F for 1 hour and 15 minutes, or
until a wooden pick inserted in the center comes out clean. Let cool
in pan 10 minutes on a wire rack, and then remove from pan and let
cool completely. Store tightly wrapped in heavy-duty plastic wrap.
Yield: 32 3/4" slices. Note: One 8 oz package of bite-sized prunes
can be substituted for the ready-to-serve prunes. To stew prunes,
combine prunes, and 2 cups of water in a medium saucepan, and bring
to a boil. Cover, reduce heat, and simmer for 10 minutes or until
tender. Drain, reserving 6 T cooking liquid to use in place of the 6
T drained syrup.
Calories: 224 (29% from fat); protein 3.7 g; fat 7.1 gm; carb 38.1 gm;
fiber 1.6 gm; Chol 28 mg; Iron 1.4 mg; sodium 126 mg; calc 22 mg.
Source: Cooking Light Magazine, Nov./ Dec. 1994 Typed for you by Linda
Fields, Cyberealm BBS and home of Kook-Net Watertown NY 315-786-1120
Source from luhu.jp