* Exported from MasterCook *
Joanne's Very Best Fruitcake - WI SF
Recipe By :Allrecipes
Serving Size : 0 Preparation Time :0:00
Categories : !! BlueRibbon Cakes - Fruit
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 ounces candied lemon peel -- shredded (see note)
3 ounces candied orange peel -- shredded
1/2 pound candied cherries -- halved
4 ounces walnuts -- halved
4 ounces pecans -- halved
1/2 pound pitted dates -- halved
1/2 pound raisins
4 ounces candied pineapple -- cut to the size of an almond
4 ounces candied citron -- cut to the size of an almond
1 3/4 cups flour (divided -- sift before measuring)
1 cup butter or margarine -- (2 sticks)
1/2 cup sugar
1/2 cup honey
5 eggs -- well-beaten
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 cup orange juice
Johnson wrote: "This recipe was given me by a friend in 1955; it had
won a first prize at the Wisconsin State Fair and subsequently was
published in 'The Wisconsin Agriculturist & Farmer.' Based on family
preferences, I normally use one full pound of dates, and omit the 1/2
pound raisins. Also, my friend, a marvelous cook, uses 1/2 cup lard
for half of the butter/margarine called for in the recipe.
"I wish also to add that my mother made wonderful fruitcake. When we
were to be out of the country for an extended time (back in the
'60s), Mother washed and bleached new dishcloths to wrap her
fruitcakes in. She soaked the dishcloths in brandy first, and then
poured on more brandy after the wrapping. Finally, she secured the
cakes and their "preservative wrappers" in several thicknesses of
plastic, including plastic bags. Those fruitcakes traveled to Europe,
to India, and back to Europe in our suitcases and trunks, and were
praised by all, including the English, wherever we served them."
Combine fruit peels, cherries, nuts, dates, raisins, pineapple and
citron and dredge in 1/4 cup flour.
In another bowl, cream butter and sugar, add honey, then eggs, and
beat well. Pour batter over fruit and mix.
Sift together salt, baking powder, allspice, nutmeg, cloves and
remaining 1 1/2 cups flour. Add half the dry ingredients to butter
mixture. Add orange juice, then remaining dry ingredients. Preheat
oven to 250 degrees.
Divide mixture between two 8 1/2-by-4 1/2-inch loaf pans. Set pans on
middle rack in preheated oven. Set another pan on lowest rack and
fill halfway with water. Bake in preheated oven 1 hour 45 minutes.
Makes 2 loaves.
Note: If you cannot find candied fruits this time of year, one tub
(16 ounces) of glace cake mix can be substituted - but the fruitcake
will not be exactly the same.
Variation: Use 1 pound dates, and omit the raisins.
Source:
"<http://emage.allrecipes.com/cake/images/trans.gif>"
S(Formatted for Mastercook):
"by Deirdre Dee (zosha)"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 6885 Calories; 354g Fat (43.9%
calories from fat); 84g Protein; 935g Carbohydrate; 55g Dietary
Fiber; 1557mg Cholesterol; 5513mg Sodium. Exchanges: 2 1/2
Grain(Starch); 8 Lean Meat; 23 1/2 Fruit; 64 1/2 Fat; 35 1/2 Other
Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
You cannot prevent the birds of sorrow from flying over your head,
but you can prevent them from building their nests in your
hair Deirdre Dee (zosha)
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