Dear Martha, This brings us to the perennial question - please remind us non-Americans how big your "cup" sizes are!! In Australia we have a 250ml measuring cup for cooking, but I seem to remember yours is different. Thanks. Ruth Budge (Sydney, Australia) ----- Original Message ----- From: "Martha Krieg" <[EMAIL PROTECTED]> To: "Faye Owers" <[EMAIL PROTECTED]>; <[email protected]> Sent: Tuesday, December 28, 2004 8:28 AM Subject: Re: [lace-chat] Festive Fruit Cake
> This one is called "Festivity Fruit Cake". My mother took it from a > magazine in the 1940s or very early 50s, and doubled the amount of > fruit. This is given using her amounts: > > 1 cup raisins > 1/2 cup or more nuts (I use a cup of walnuts) > 16 ounces candied fruits and peels > 2 2/3 cup flour > 1/2 teaspoon salt > 1 teaspoon soda > 1/2 teaspoon allspice > 1/2 teaspoon cloves > 1 teaspoon nutmeg (the only recipe I've ever seen with this much > nutmeg! not a typo) > 1 teaspoon cinnamon > 1/2 cup shortening > 1 cup brown sugar, packed > 1 egg > 1 teaspoon vanilla > 1 cup applesauce > almonds, citrons, cherries for garnish > 1/2 cup grated carrot (optional, but will keep it more moist) > > Mix raisins, nuts, fruits, and peels. Sift the flour, soda, salt, and spices. > Cream shortening and sugar. Add egg and beat til light. Add vanilla > and applesauce (and carrot, if used). > Stir in flour mixture. Ad fruits, nuts, and peels. Pour into > well-greased 2 quart baking dish (angel food pan). Decorate with nuts > and cherries, etc. Bake at 300 degree F for one hour, 30 minutes to > one hour, 35 minutes. (I know, that sounds a ridiculous spread for > such a long time... test with a toothpick - if it is gummy with > obvious batter, it's not done yet. It may take a while longer, > depending on whether your applesauce was refrigerated or not!) > This cake has NO alcohol, and therefore it does not "keep" - eat it > within a few days, or freeze some for later. I never have any trouble > finishing it off, even though 2/3 of my kids can't eat it at all (nut > allergies). It's only a bit over 2 inches high when done. Excellent > with clove/spice/orange tea like Constant Comment, or a rich wine. > > > > >Merry Christmas and Happy New Year, > > > >I would like to ask if anyone has a recipe for "A Festive Fruit Cake", my > >sister bought one with her from America when she visited and it was delicious > >but she did not make it herself but said it was typical of American Christmas > >Cakes, it is made with very little cake mixture but has lots of dried fruit > >and glazed fruit. > > > >thank you in advance > > > >Faye Owers > >Shearwater > >Tasmania > >Australia > > > >[EMAIL PROTECTED] > > > >To unsubscribe send email to [EMAIL PROTECTED] containing the line: > >unsubscribe lace-chat [EMAIL PROTECTED] For help, write to > >[EMAIL PROTECTED] > > > -- > ---------------------------------------------------------- > Martha Krieg [EMAIL PROTECTED] in Michigan > > To unsubscribe send email to [EMAIL PROTECTED] containing the line: > unsubscribe lace-chat [EMAIL PROTECTED] For help, write to > [EMAIL PROTECTED] > To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
