| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs |
|
Cakes |
12 |
Servings |
INGREDIENTS
|
|
Prunes; dried and cooked |
|
|
Apricots; dried |
| 1/2 |
c |
Raisins |
| 1/2 |
c |
Pecan halves |
| 1/2 |
c |
Any fruit juice |
| 1/3 |
c |
Honey |
| 3 |
tb |
Butter |
| 1 |
ts |
Ground ginger |
| 3/4 |
c |
Shortening |
| 1 |
c |
Sugar or half honey and half sugar |
| 1/2 |
c |
Molasses |
| 1 |
ts |
Ginger |
| 1 |
ts |
Cinnamon |
| 1 |
ds |
Allspice |
| 2 |
|
Eggs |
| 2 1/2 |
c |
Flour |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Soda |
| 1/2 |
c |
Boiling water |
INSTRUCTIONS
On the bottom of a well buttered skillet or pan, (I use cast iron) arrange:
prunes, apricots, raisins and pecans. Heat the fruit juice, honey, butter
and ginger together to make a nice thick syrup and pour over the fruits in
the skillet. To prepare the batter: cream the shortening and sugar
together. Add a small amount of the measured flour to the butter sugar
mixture. Beat the molasses and spices into this. Beat the eggs until they
are light and foamy and add to this mixture. Sift the flour, salt and soda
together. Stir the dry ingredients into the other mixture and quickly beat
the boiling water into it. Pour the batter over the fruit in the pan and
bake in a slow oven, 300°, for about 1 hour and 15 minutes. Loosen the
sides of the cake from the pan and turn it onto a wire cake rack until the
first steam is dispelled. Serve it warm with coffee cream to which a
sprinkle of nutmeg has been added.
Recipe by: Tootie's Special Recipe Collection
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
LVFG53A@prodigy.com (MRS IRA M DENNIS) on Nov 28, 1997
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