INGREDIENTS

INSTRUCTIONS

MIX
ADD
SIFT AND ADD
COMBINE & FOLD INTO BATTER
I think I'll also include here the recipe for the fruit poundcake. There's
a story behind it. When we moved into our first house in Milwaukee, a
neighbor brought us over one of these cakes along with the recipe which she
had gotten from the previous owner of our home--a woman who had lived in
the house for 40 years (Mrs. Bailey). We love the cake and have baked it
often. It makes a perfect dessert for Christmas dinner. It's not dark and
heavy like a traditional fruitcake, you don't use any of those bitter
fruitcake fruits like candied peel (only candied cherries, candied
pineapple and dates), and the cake itself is fabulous. I have also used
this recipe to make a poppyseed cake. I left out the fruits and nuts, and I
added poppyseeds and a little lemon flavoring. It, too, was great.
Grease 10 inch tube pan, bundt pan or two disposable loaf pans. Fill pan
with batter and bake at 325 degrees F. for 1 hour and 20 minutes.
Frosting: Combine 1 cup powdered sugar and 2 tbsp cream. Drizzle over top
and sides of cake. (I usually don't buy cream for just 2 tbsp. I melt about
1 tbsp butter and add another tbsp of milk--or enough milk to make a
consistency that will drizzle over the cake without running off onto the
plate.)
Posted to EAT-L Digest 16 Dec 96
From:    Deborah Kirwan <dkkirwan@CREIGHTON.EDU>
Date:    Tue, 17 Dec 1996 09:26:37 +0000

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