Hi Janice,
I have a cake recipe that keeps very well in the refrigerator for more than a
week. Make it in loaf pans, slice just before you serve it. No frosting
needed. This has been a family favorite since I was a child. My mother created
it as an alternative to the standard fruitcakes that we wouldn't eat.
Chocolate Applesauce Fruitcake
Dump into a large mixing bowl:
2 cups flour
1 cup sugar
1 Tablespoon cornstarch
3 Tablespoons (heaping) powdered chocolate
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
Make a hollow in the middle of the dry ingredients. Add:
2 cups applesauce
Make a hollow in the middle of the applesauce. Add:
1 egg
With mixing spoon, lightly beat egg, then stir it into the applesauce, then mix
the whole thing together.
Add:
1 Tablespoon oil
1/4 cup sherry or brandy (optional)
Fruits, as desired (can be made without fruit)
Chopped nuts
Raisins, currents
Chopped dried apricots or other fruits
Citrus bits
Pour in baking pans. (I like use non-stick spray lightly in pans.)
Bake at 350 degrees.
One large bundt pan....one hour
2 large bread loaves....30-40 minutes
Small bread loaves....20-25 minutes
I like to put walnut halves or maraschino cherries on top of the loaves before
baking, just to decorate the tops.
Let rest only a couple minutes after removing from the oven, then loosen edges
and tip out of pans. Let cool on racks. When cool, wrap in plastic wrap or
put in plastic bags. Refrigerate.
Alice in Oregon....a beautiful day today, and the contractor has not shown up
to finish the driveway. Grrrrr. The painters came and had to leave because
the other work wasn't done.
----- Original Message -----
Does anyone have a recipe for a cake that will keep for over a week. I have to
take a dessert to an event but will be away for most of the week prior to it,
arriving home in time to go straight out to the party. I was thinking a Dundee
fruit cake but the two recipes I have both include mixed peel which I dislike.
Any ideas apart from just leaving it out?
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