Old-fashioned Fruitcake Recipe
Yield: 1 servingsYield: 1 servings
Recipe by luhu.jp
Ingredients:
LISA CRAWLEY TSPN00B
1 2/3 cup: figs, chopped
1 1/3 cup: pitted dates, chopped
2 1/4 cup: walnuts, coarse chopped
2 cup: pecans, coarse chopped
1 1/2 cup: blanched almonds, chopped
1 1/2 cup: brazil nuts, chopped
2/3 cup: candied citron, chopped
2/3 cup: candied cherries, chopped
2/3 cup: candied pineapple, chopped
2 1/2 tablespoon: candied orange peel, chopped
2 1/2 tablespoon: lemon peel, chopped
1 1/2 cup: seedless raisins,
1 cup: currants,
1/2 cup: moist shredded coconut, cut
1 1/2 cup: flour,
1 1/2 teaspoon: cocoa,
1 teaspoon: baking powder,
1/4 teaspoon: nutmeg,
1/4 teaspoon: cinnamon,
1/4 teaspoon: mace,
1/4 teaspoon: salt,
1/2 cup: butter,
3: eggs, well-beaten
1/2 cup: jelly or preserves,
1/4 cup: wine or grape juice,
Directions:
Combine all chopped fruits and nuts. Add raisins, currants and coconut and
set aside. Sift dry ingred. together. Cream butter til softened. Add the
beaten eggs in thirds, beating well after each addition. Blend the jelly
in.Beating only til smooth after each addition, alternately add dry ingred.
in fourths, liquid in thirds, to creamed mixture. Finally beat only until
smooth (do not overbeat). POur batter over fruit and nuts and mix
thoroughly. Place a shallow pan containing 2 c water on bottom rack of
conventional oven during baking time. Tukrn batter into 2 loaf pans and
spread to edges. Bake at 300 1 1/2 hrs. or til cake tests done with
tester. Cool completely, remove from pan and store. ONce or twice a week,
using a pastry brush, paint cake with rum and store again. FOR CROCKPOT:
Place batter in tin, bake 3 hrs. on HIGH. Turn out when cooled and store as
above.
From: Tspn
Yield: 1 servings
Source from luhu.jp
set aside. Sift dry ingred. together. Cream butter til softened. Add the
beaten eggs in thirds, beating well after each addition. Blend the jelly
in.Beating only til smooth after each addition, alternately add dry ingred.
in fourths, liquid in thirds, to creamed mixture. Finally beat only until
smooth (do not overbeat). POur batter over fruit and nuts and mix
thoroughly. Place a shallow pan containing 2 c water on bottom rack of
conventional oven during baking time. Tukrn batter into 2 loaf pans and
spread to edges. Bake at 300 1 1/2 hrs. or til cake tests done with
tester. Cool completely, remove from pan and store. ONce or twice a week,
using a pastry brush, paint cake with rum and store again. FOR CROCKPOT:
Place batter in tin, bake 3 hrs. on HIGH. Turn out when cooled and store as
above.
From: Tspn
Yield: 1 servings
Source from luhu.jp