| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Infood01 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Currants |
| 1/2 |
c |
Figs |
| 1/2 |
c |
Dried cherries; (chopped) |
| 1 |
tb |
Crystallized ginger |
| 1 |
c |
Cherry brandy |
| 1 |
c |
Rum |
| 1/2 |
lb |
Butter |
| 1/2 |
lb |
Brown sugar |
| 1/2 |
lb |
Molasses |
| 4 |
lg |
Eggs |
|
|
One lemon; Juice and rind of |
|
|
One orange; Juice and rind of |
| 1/4 |
lb |
All propose flour |
| 1/4 |
lb |
Cake flour |
| 2 |
ts |
Baking powder |
| 1 |
ts |
Allspice |
| 1 |
ts |
Cinnamon |
| 1 |
ts |
Nutmeg |
| 1 |
ts |
Ginger |
| 1/2 |
c |
Almonds; (sliced) |
| 1 |
sm |
Carrot; (grated) |
INSTRUCTIONS
FRUIT
CAKE
Fruit:
Mix all ingredients together and refrigerate overnight, longer if possible.
Cake:
In a blender at medium speed cream butter and sugar. Add molasses, then add
eggs, then lemon and orange juice and rinds. Sift together in separate bowl
flours, baking powder, and spices then add to blender, mix well, scraping
bowl. Add the currant and fig mixture. Add almonds and carrots. Mix well.
Add to small individual cake pans. Bake at 350 degrees for 15 to 20
minutes. Cool before removing from pan.
Yield: 18 mini loaves
Converted by MC_Buster.
NOTES : Recipe Courtesy of Cynthia Long, Pastry Chef of Soul Cafe, NYC
Recipe by: IN FOOD TODAY SHOW #INL108
Converted by MM_Buster v2.0l.
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