Re: [lace-chat] Festive Fruit Cake

[Martha Krieg]

Yes, 250 ml is fine - If I put 250 ml in the Pyrex measuring cup that 
has metric on one side and American non-metric on the other, it's 
exactly 1 cup.

At 9:10 AM +1100 12/28/04, Ruth Budge wrote:
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]>; <lace-chat@arachne.com>
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]
 --
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