| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Butter |
| 3 1/2 |
c |
Flour |
| 2 |
ts |
Baking powder |
| 3 |
c |
Sugar |
| 2 |
c |
Raisins |
| 2 |
c |
Figs (date or dried |
|
|
Apricots) — chopped |
| 1 |
c |
Water (milk is sometimes |
|
|
Substituted) |
| 6 |
|
Eggs |
| 1 |
tb |
Honey |
| 1 |
pn |
Salt |
|
|
Spices to taste (try 2 tsp. |
|
|
Pumpkin pie) |
INSTRUCTIONS
Cream butter with the sugar until light and fluffy. Beat the eggs into
this one at a time, then the honey. Take about 1/2 cup flour and mix it
with the dried fruits. Set aside.
Combine the rest of the flour with the baking powder, sugar, salt, and
spices and beat into egg mixture alternately with the milk or water. Fold
in the flour coated fruits. Divide the batter between 2 large or 4 small
well buttered loaf pans. Bake at 300 F for 1 1/2 to 2 hours or until cakes
shrink from sides of the pans.
Recipe By : Annie Scheffers
From: Dscollin@aol.Com Date: Sun, 19 Feb 1995 22:05:37 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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