INGREDIENTS

INSTRUCTIONS

(We replaced the *ugh* raisins with apricots or left them out all together)
First: Get out an angel food cake pan or two loaf pans and
line them with brown paper (clean grocery sacks are okay)
Second:  Mix together, then beat vigorously for 2 minutes:
1 cup good cooking oil 4 eggs 1 1/2 cups brown sugar, firmly packed
Third: Sift together:
2 cups sifted flour 1 teaspoon baking powder 2 teaspoons salt 2 teaspoons
allspice 1 teaspoon gound cloves
Fourth: Stir the flour mixture into the egg mixture alternately with 1 cup
juice, wine, brandy, or rum.
Fifth: Mix 1 cup sifted flour into:
1 cup sliced pineapple (special jars for fruit cakes) 1 1/2 cups whole
cherries (special for fruit cakes) 1 cup dates 1 cup apricots or raisins 1
cup mixed fruit (special jars for fruit cakes) 3 cups whole pecans
Sixth: Pour the batter over the fruit mixture, mixing well. Pour batter
into the lined pan(s). Place a pan of water on the lower rack of the oven.
In a preheated 275 degree oven, bake 2 1/2 to 3 hours. Let cool at least 15
minutes before removing paper. Then wrap cake in a cheese cloth and store
in cool, dry place - such as a cake tin or tupperware.
NOTE: For a "Drinking Age Fruitcake" - pour rum or branding over the
cake(s) every few days. Requires 4 quarts, or about 1 1/2 cups for each 1/2
pound of fruit cake.
TIPS: Glaze will not stick to a fruit cake soaked with rum or brandy. If
you don't want your fruitcake soaked with rum or brandy, then prepare a
glaze of:
2 tablespoons brown sugar 1 tablespoon corn syrup 2 tablespoons water
Boil for 2 minutes, and then brush over the cake. Decorate the cake with
fruit and nuts just before using.
Suggestions: Make some Rum Sticks by slicing cake into "sticks" and soaking
them with rum or brandy until they are nearly dripping!
Taken From: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of
Recipes from the Kitchen of Joyce & Clem Kohl
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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