| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Cake |
12 |
Servings |
INGREDIENTS
| 3/4 |
c |
Dried apricots |
| 3/4 |
c |
Water |
| 1 1/2 |
c |
Sugar; divided |
| 3/4 |
c |
Flour |
| 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 3/4 |
c |
Pitted prunes |
| 3/4 |
c |
Pitted dates |
| 3/4 |
c |
Candied cherries |
| 3 |
c |
Walnuts (halves and large pieces) |
| 3 |
lg |
Eggs |
| 1 |
tb |
Vanilla |
INSTRUCTIONS
From: dz234@cleveland.freenet.edu (Helen B. Greenleaf)
Date: Mon, 5 Dec 1994 16:25:27 GMT
This recipe does not have the typical mixed candied fruit, but I always get
requests for the recipe
In a saucepan simmer apricots in the water for about 5 minutes. Add 3/4
cup sugar and cook slowly for 10 minutes or until transparent and glazed.
Lift apricots out of the syrup and drain on wire rack. Save the syrup to
glaze cake.
Sift flour with the remaining 3/4 cup sugar, baking powder and salt. In a
bowl, combine all fruits and walnuts. Add flour mixture and mix gently.
Beat eggs with vanilla until light and fluffy. Gently mix into fruit and
nut mixture. Turn into a greased 9 inch springform pan. Bake at 300 F
about 1 1/2 hours or until cake is set in center. Cool in pan.
When cake is cold, remove from pan and brush with heated reserved apricot
syrup. OPTION: add rum or brandy after heating syrup and before brushing
on cake.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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