Fruit Cake in Candied Grapefruit Shells

INGREDIENTS

INSTRUCTIONS

Holiday fruit cake baked in candied grapefruit shells is a delightfully
original gift.  It packs easily and travels well.
Select perfect grapefruits that are clean and free from blemishes. Wash and
cut slice from top of each.  Remove inside if fruit with teaspoon, being
careful not to break shell.  Cover shells with cold salted water (1
teaspoon salt to each quart water), bring to boil, and cook five minutes.
Drain, cover again with fresh water and boil five minutes. Repeat process
about three times until bitter flavor is gone from peel and peel is tender,
but not tender enough to break apart. Invert shells and drain on a wire
rack for at least an hour, preferably overnight.
There must be enough syrup to cover and float the fruit.  Cook the shells
in syrup until syrup gives a jelly test (about 250F.).  Let shells stand in
syrup overnight, or longer.  Reheat and cook 10 minutes. Cool in syrup
until ready to use.  Drain before filling with cake mixture. Use any fruit
cake batter to fill shells.  Fill shells about 3/4 full.
team about 1 1/2 hours.  This may be done on top if the range, in the oven
or the roaster.  (Place filled grapefruit shells on Lift-Out Rack in Inset
Pan of Roaster-Oven.  Pour 2 quarts of water in bottom of Inset Pan, set
control at 300F., for 1/2 hour, or until center of cake is done when tested
with a toothpick.  Cool.  Store in a covered container. If the confection
seems dry, place a fresh orange in the container for a day or two. If
properly stored, this confection will keep for a year. Serve by slicing
through peel, either crosswise or lengthwise.
Posted to MM-Recipes Digest V4 #290 by cro-magnon@juno.com on Nov 6, 1997

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