| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Fruits, Grains |
Vegetarian |
Cakes, Christmas, Vegetarian |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Candied pineapple |
| 1/2 |
lb |
Citron |
| 1/4 |
lb |
Candied citron |
| 1/4 |
lb |
Candied orange & lemon peel |
| 1/4 |
lb |
Candied cherries |
| 1 1/2 |
lb |
Raisins |
| 1/2 |
lb |
Currants |
| 1/2 |
c |
Grapefruit juice |
| 1/4 |
lb |
Whole mixed nuts without peanuts |
| 2 |
c |
Flour |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Baking soda |
| 1 |
ts |
Cinnamon |
| 3/4 |
c |
Shortening |
| 1 |
c |
White sugar |
| 1 |
c |
Brown sugar |
| 5 |
tb |
Cornstarch |
| 1 |
ts |
Almond extract |
| 6 |
tb |
Grapefruit juice |
INSTRUCTIONS
Combine pineapple, citrons, peels, cherries, raisins & currants in a large
bowl. Add 1/2 c grapefruit juice, mix very well. Cover & let stand
overnight. The next day, add the nuts & 1/2 c of the flour to the fruit
mixture & mix well. Combine the rest of the flour with the baking soda,
salt & cinnamon in a separate bowl, & mix well. In a third bowl, beat the
shortening for 30 seconds. Gradually add the sugars, creaming well as you
add them. Stir in the cornstarch. Add the beaten shortening & sugars to
the fruit. Gradually stir in the flour mixture. Add the almond extract &
the rest of the grapefruit juice, stirring well until the mixture is well
combined. Preheat oven to 275F. Grease a 10" square cake tin. Line with
brown paper & grease the paper. Transfer the cake mixture to the cake tin.
Press down gently. Bake for 3 hours. Check after two hours. If the top is
browning too quickly, cover with some waxed paper. After it is cooked,
remove from the oven & place on a wire rack to cool for 30 minutes. Gently
remove cake from the tin & peel away the paper. Let cool on wire racks till
completely cooled. Wrap in waxed paper & keep in a cool place. If icing
the cake, layer with marzipan & then decorate as desired.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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