PECAN FRUIT CAKE
2 cups firmly packed brown sugar
2 cups water
11/2 cups dried figs, chopped
11/2 cups raisins
1 cup (2 sticks) butter, cut up
1/2 cup dried apricots, chopped
1/2 cup currants
3 large eggs, lightly beaten
1 cup pecans, chopped
3 cups whole-wheat flour
1 cup toasted wheat germ
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
Stir the brown sugar, water, figs, raisins, butter, apricots, and currants
in a saucepan over medium-low heat until the sugar has dissolved. Bring to a
boil, reduce the heat to low, and simmer for 3 minutes, stirring constantly
.. Set aside to cool for 1 hour .. Preheat the oven to 325°£ . Butter a 13 x
9- inch baking pan. Line with waxed paper .. Stir the eggs, pecans, flour,
wheat germ, baking powder, baking soda, and salt into the fruit mixture ..
Spoon the batter into the prepared pan .. Bake for 1 hour and 40-45 minutes,
or until golden brown, the cake shrinks from the pan Sides, and a toothpick
inserted into the center comes out clean .. Cool the cake completely in the
pan. Iurn out onto a rack. Carefully remove the paper. Makes one 13 x 9-inch
cake Prep: 20 min. + 1 br. to cool . Cooking: 1 hr. 40-45 min. . Level: 1 .
Keeps: 2 weeks
Readers Digest The Ultimate Soup Cookbook
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