| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cakes |
1 |
Servings |
INGREDIENTS
| 6 1/2 |
|
Sticks butter |
| 3 1/2 |
c |
White sugar |
| 20 |
|
Eggs |
| 5 |
c |
Flour |
| 1/2 |
c |
Apple juice |
| 2 |
tb |
Rum extract |
| 1/2 |
ts |
Cinnamon |
| 1/2 |
ts |
Ginger |
| 1 |
tb |
Lemon peel |
| 2 |
tb |
Lemon juice |
| 3 |
c |
Almonds; coarsly chopped |
INSTRUCTIONS
Preheat oven to 350 degrees F. Grease and flour 10 6x3 fruitcake pans or 15
black pans (Le Foil) Cream butter with sugar. Add 9 eggs, 3 at a time. When
9 eggs have been added, alternately add 3 cups of the flour and the
remaining 11 beaten eggs, mixing between additions. Then add 7 cup flour,
apple juice, Rum extract, cinnamon, ginger, lemon peel, and lemon juice.
Toss 3 lb. dried fruit (raisins, currents, apricots, pitted prunes, dates,
pineapple bits, etc.), with 1 cup flour and add to batter along with
almonds. Bake for 40 minutes. Glaze with Honey-Water-Fruit juice mixture.
Decorate the tops with bits of dried fruit or decorations.
Honey water Glaze: add two tablespoons warm water or fruit juice to 1 cups
honey and mix. Brush the warm fruit cakes with the glaze to seal the tops.
Posted to MC-Recipe Digest V1 #934 by Ken Vaughan <kvaughan@ptialaska.net>
on Nov 30, 1997
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